Red Thai Curry Paste ~Krung Kaeng Phed

• 6 red chillies dried or fresh
• 2 brown onions smalls, chopped
• 1 teaspoon peppercorns about 68
• 2 teaspoons ground cumin 2 1/2 tsp. / 12 ml whole
• 1 tablespoon ground coriander 1 1/2 tbsp. / 22.5 ml whole seeds
• 2 tablespoons fresh cilantro chopped, including the stems and roots
• 1 teaspoon salt
• 2 teaspoons lemon peel finely chopped
• 1 teaspoon lemon grass powder
• 1 teaspoon ginger powder
• 2 teaspoons shrimp paste Subs. 2 tbsp. / 30 ml fish sauce
• 1 tablespoon vegetable oil
• 1 teaspoon turmeric
• 2 teaspoons paprika only for color

1. In a small bowl pour some hot water and add the dried chillies to soak and soften them for about 8 minutes. If you are using whole spices, first grind those in a mortar and pestle or spice grinder. Next chop the onion, cilantro and lemon peel. Drain the chillies and remove the stems. ( If you want the curry paste a bit milder remove and discard the seeds, otherwise leave them in.)
2. In a blender add all the ingredients including the ground spices, and oil. Blend to a thick paste, if it's too dry you can add a little water or more oil.
3. Viola! , red curry paste ready to go and cook any delicious Thai dish. The paste will keep fresh in the refrigerator for a couple of weeks or longer, in the freezer up to 2 months,that's if you don't use it up before 2 months:) By the way it does freeze well, I scoop 2- 3 big spoonfuls into small plastic bags and divide into portions that way you only need to defrost what you need for a meal.

red chillies, brown onions smalls, ground cumin, ground coriander, fresh cilantro, salt, lemon peel, lemon grass powder, ginger powder, shrimp paste, vegetable oil, turmeric, paprika

Taken from www.yummly.com/recipe/Red-Thai-Curry-Paste-_krung-Kaeng-Phed-1668357 (may not work)