© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Traditional Thai curry pastes take a lot of patience and time to create, so if possible, prepare with a friend. A very small electric blender or electric coffee grinder makes this a quick job. If available, a very heavy stone mortar and pestle with at least a 2 cup bowl is traditional and makes a better textured paste.
15 dried chillies soaked in hot water for 15 minutes and de-seeded
3 tablespoons chopped shallots
2 tablespoons chopped garlic
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
1 teaspoon chopped kaffir lime rind
2 teaspoons chopped cilantro root
1 teaspoon sea salt
1 teaspoon shrimp paste
Into a blender, put all ingredients except the shrimp paste and blend until well mixed.. Add the shrimp paste and blend once more to obtain about ¾ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.
Also available commercially from: