Red Curry Paste (Nam Prik Gaeng Ped)

A delicious recipe for Thai-Burmese red curry paste.

Time

prep 0:20 total 0:20

2 servings

6	dried red chili peppers, soaked in cold water for 5 minutes, deseeded and chopped
3 tbsp.	shallots, peeled and chopped
5	sm. cloves garlic, chopped
1 tbsp.	galanga, chopped
1 tbsp.	lemongrass, chopped
2 tsp.	kaffir lime rind, chopped
10	black peppercorns
1 tbsp.	roasted coriander seeds
1 tsp.	roasted cumin seeds
1 tsp.	shrimp paste or
	fermented soy bean paste

Place all ingredients in a stone mortar; pound until the curry is a fine paste.

This curry can be stored in an air-tight container in the fridge for 3 to 4 months.