Tuesday, January 1, 2008

Red Curry Paste

Red Curry Paste

3 tbs coriander seeds
2 tsp cumin seeds
12 Thai red peppers (cut down on the amount of peppers depending on how spicy you like your curry)
5 large shallots, chopped
5 garlic cloves, chopped
2 stalks lemongrass, cut in half then roughly chopped (remove the rough outer leaves, chop the small root bottom off, and discard the upper green portions)
1/2 inch piece of galangal, finely chopped (if using dry galangal, be sure to soak in hot water for several hours prior to chopping)
6 kaffir lime leaves, torn
2 tsp paprika
2 tbs tamarind water (either dilute tamarind paste in water or prepare the water yourself by soaking the fruit in water and then squeezing the pulp about)3 tbs canola oil
1 tsp kosher salt

1. In a small skillet over medium heat, toast the cumin and coriander seeds until fragrant and light brown. Do not let them burn. Remove from heat and cool.
2. In the bowl of a food processor, grind the seeds until broken up. Add the rest of the ingredients, along with 5 tbs water, and process until smooth. If you can see the seeds, you need to process longer!
3. Heat a saucepan over a medium flame. When warmed, add the paste. Cook for five minutes, stirring frequently.
4. Add 1 cup water, reduce heat, cover the pan and simmer for 45-50 minutes. Stir occasionally, scraping the paste off of the bottom as you stir.
5. The paste is complete. Freeze any that you are not using immediately in ice cube trays.

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