• Prep Time:
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  • Serves: 1 Serving

Red Curry Paste

  • Recipe Submitted by on

Category: Condiments, Curries, Thai

 Ingredients List

  • 6 Dried red chilies
  • 1 Fresh lemon grass -=OR=-
  • 1 ts Dried lemon grass
  • 5 Garlic cloves, peeled
  • 3 md Shallots, peeled
  • 1 ts Lemon zest
  • 1 ts Galanga, fresh or dried*


Cut the chili peppers into small pieces & soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup.

Pojanee Vatanapan's "Thai Cookbook"

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