Description
This is the base for making both red curry paste and yellow curry paste. It can be made a day ahead if you want.
Ingredients
Units
Scale
- 10 Dried Red New Mexico Chiles
- 4 Dried Guajillo Chiles
- 1/2 cup Garlic, Chopped
- 1/2 cup Shallots, Chopped
- 1/4 cup Galangal, Chopped
- 1/2 cup Lemon Grass Chopped
- 1 Tbls Dried Cilantro Root
- 1 tsp Shrimp paste
- 2 Tbls Kaffir Lime Zest and Juice
- Chile Soaking Water
Instructions
- Remove the stems and seeds from the dried chiles. Tear them into pieces and put in a bowl. Pour in enough hot water to cover and let them soak for 30 minutes. Reserve the water.
- Wrap the shrimp paste in foil and toast it over a flame. Set aside to cool
- After the chiles have soaked put them in a blender with 1/2 cup of the soaking water. Blend until smooth.
- Add the garlic, shallots, galangal, lemon grass, cilantro root, kaffir lime zest and juice and shrimp paste to the blender. Blend until a smooth paste forms. Add a little more soaking water if needed but not too much.
- Store in the refrigerator until you are ready to make the curry paste.
