Red Curry Paste

Ease of preparation rating: Easy.

Yield: 2 cups.

Ingredients

15 large dried chilies, soaked in warm water

8 fresh birds eye chilies, chopped

½ teaspoon (3ml) white peppercorns

¼ cup (60ml) lemongrass, crushed thinly sliced

2 tablespoons (30ml) galangal, finely chopped

4 shallots, finely chopped

1 tablespoon (15ml) cilantro roots, chopped

1 tablespoon (15ml) kaffir lime zest

3 tablespoons (45ml) garlic, chopped

1 tablespoon (15ml) shrimp paste

1 teaspoon (5ml) salt

Method

Place all ingredients in a food processor, and mix until you have a slightly smooth bright red paste.

Keep refrigerated until ready to use.