Red Curry Paste Recipe

• Approximately 12 dried red chilies
• 1 cup shallots, peeled and roughly chopped
• 8 cloves garlic, peeled and roughly chopped
• 3 tablespoons galangal, finely chopped
• 2 lemongrass stalks, finely chopped
• 1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped
• 2 cilantro roots, chopped, or 6 cilantro stalks with some leaves attached
• 1 tablespoon ground white pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon shrimp paste
• 2 tablespoons red paprika

1. Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.
2. Place the softened chilies, along with the soaking liquid, in a blender with the rest of the ingredients. Blend, pushing down with a spoon or rubber spatula, until you have a smooth paste. Use immediately or freeze in plastic bags.

red chilies, shallots, garlic, galangal, lemongrass stalks, thin slice kaffir lime peel, cilantro roots, ground white pepper, ground coriander, ground cumin, shrimp paste, red paprika

Taken from www.seriouseats.com/recipes/2009/11/red-curry-paste.html (may not work)