Red Curry Paste

	Red Curry Paste Thailand - Krueng Gaeng Peht
	Makes Effort: Sched: DoAhead:	5 oz *** 1-1/2 hr Total	This brick red curry paste is very popular in Thailand, probably used more than any other. In hotness it's midway between the yellow and Green Curry Paste, so making it involves much less suffering than making the green others.

1
1
12
1/2
2
1
1
4
1
4
1/4
1
1

t
T

c

T
T

t
cl
c
t
t

Cumin Seeds
Coriander Seeds
Peppercorns
Thai Chili dry (1)
California Chili (2)
Galangal (4)
Kaffir Lime peel (5)
Lemon Grass stalk
Cilantro root (3)
Garlic
Shallots
Shrimp Paste
Salt

Note-6

Separately dry fry CUMIN and CORIANDER until quite fragrant and darkening just slightly, then cool and grind in your spice grinder along with PEPPER CORNS. Do this first because the chilis may affect your nose.
Grind THAI CHILIS to powder in your spice grinder and add to the spice mix. Break the CALIFORNIA CHILIS open and spill out the seeds - then break them up, grind to a powder and add to the Spice Mix.
Slice GALANGAL very thin. Cut off skin and slice into fine threads, then slice the threads crosswise into tiny bits. Pound to thin flakes in the mortar. Pour out into a bowl separate from the spice mix.
Slice LIME PEEL into tiny bits and pound as with the Galangal. Add to the Galangal mix.
Remove tough outer leaves from LEMON GRASS, cut off hard root end and pound thoroughly with the smooth side of your kitchen mallet - then slice crosswise as thin as you can for about 4 to 5 inches from the root end. Pound to thin flakes in the mortar and add to the Galangal.
Chop CILANTRO ROOT (or stems) fine. Pound to thin flakes (and/or pulp) in the mortar, then add to the Galangal mix.
Crush, slice and chop GARLIC fine. Slice SHALLOTS, very thin and chop fine. Pound both to a pulp in the mortar, then scrape into a third bowl separate from the other two.
Run the Galangal mix in your mini-prep food processor (a blender will also work but is too noisy for my taste) until it's as fine as it's going to get.
Add Shallot mix and continue to process, but now it's going to be sticky so you need to stop and scrape down the sides frequently.
Add Shrimp Paste, Salt and Spice mix and continue to process (scraping down the sides) until evenly mixed.
You should now have a rather dry but paste. Pack in a 6 oz jar. Stored tightly sealed in the refrigerator it will last for months.

NOTES:

Chilis Thai: The half cup is for whole dry chilis, but break really long ones in half. Dry red Thai chilis are quite hot so for a substitute you need something like Arbols (make that a heaping half cup). If you can only get the common Japones use at least twice as much. See my Chili Page for further details.
Chilis California: These are mostly for color so New Mexico or Gujillo will also work.
Cilantro Roots: are difficult to get even in Southern California, so you may have to use stems - include no leaves.
Galangal: If you can't get it fresh, don't use dry - it has little flavor. Use fresh ginger instead - way different taste but better. For details see my Galangal page.
Kaffir Lime: if you don't have any use grated zest of a regular lime (no white). Not the same but better than nothing. For details see my Kaffir Lime page.
Method: I have carefully developed the above sequence to get the best results with the least effort and mess. For best results you need a Thai granite mortar or similar with a heavy pestle. "Gourmet" and standard kitchen mortars are totally inadequate (for practically any use, actually). My granite mortar is 7-3/4 inches across with a 5-1/2 inch diameter bowl and a 3 pound pestle. If you don't have such a device you can get by with just the mini-prep processor or blender but the texture will be a little grainy.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch