Thai Red Curry Paste for Meat/Vegetables ( A Hot Blend)
Curry Paste Recipes

Ingredients

15
3
1 stalk
10
4
1 tbsp
1 1/2 tbsp
1 tsp
1 tsp
1 tsp
1 tsp
2 tbsp
4 tbsp

dried red chilies
small onions, minced
lemon grass, chopped
black peppercorns
cloves garlic, minced
galangal power
coriander seeds
shrimp paste
lime rind, dried, soaked
caraway seeds
salt
coriander roots, minced
oil

Method:

1. Liquidized the coriander seeds, caraway seeds, peppercorns, chilies and galangal powder.

2. Pound the liquidized ingredients together with the other ingredients including oil to make a smooth paste.

Note : Store in an air tight jar in a refrigerator. It will keep for 1 month.