Thai Red Curry Paste

• 12 dry red chilies
• 6 cloves garlic
• 1 piece galangal or ginger
• 1/2 teaspoon peppercorns
• 1 teaspoon cumin seeds
• 2 teaspoons coriander seeds
• 1 stalk lemongrass white part only, chopped
• 1 lemon or kaffir lime
• 1/4 teaspoon lemon rind of, or kaffir lime
• 2 tablespoons fresh coriander stalks, chopped
• 6 Thai bird's eye chilies or regular small red chilies
• salt to taste
• 2 teaspoons shrimp paste optional

1. To make the Thai Red Curry Paste, first soak the dried red chillies in warm water until softened, about 15 minutes or so. Once soaked, strain and set aside.
2. In a small skillet, roast the coriander seeds, cumin seeds and peppercorns for a few minutes until fragrant. Turn off the heat and allow it to cool.
3. In a grinder, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required. The red curry paste should be thick and not watery.
4. Store in a clean airtight container in the fridge.nake sure to use clean spoon to scoop out the paste.

red chilies, garlic, ginger, peppercorns, cumin seeds, coriander seeds, only, lemon, lemon rind of, fresh coriander stalks, chilies, salt, shrimp

Taken from www.yummly.com/recipe/Thai-Red-Curry-Paste-1498727 (may not work)