variations.
3 shallots, sliced
1 stalk lemongrass
1-3 bird's eye chillies
3 cloves garlic
1 3" piece galangal, peeled and sliced
1/4 tsp. white pepper
1 tsp. ground cumin
2 Tbsp. ground coriander seeds
3 Tbsp. nam pla
1 kaffir lime leaf
1 tsp. shrimp paste
1 tsp. palm sugar
1 1/2 Tbsp. red chilli powder
Process all ingredients in a food processor.
Red curry paste may be stored in an airtight container in the refrigerator
for about 2 weeks, or frozen for up to 3 months.
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