Red Curry Paste
5 shallots
10 cloves garlic
2 tbsp lemon grass, thinly sliced
1 tsp galangal, finely chopped
1 tsp kafir lime rind, finely sliced
2 tsp coriander roots, cleaned and chopped
½ tsp coriander seeds, roasted
½ tsp cumin seeds, roasted
¼ tsp black peppercorns, roasted
1 tsp shrimp paste
1 tsp salt
1.Pound roasted coriander seeds, cumin seeds and black peppercorns to a fine paste.
2. Add in the rest of the ingredients and pound until well combined.
It can be kept for a few months when refrigerated in a glass container.
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