Recipe for Red Curry Paste (Kruang Gaeng Ped)


15 medium dried red chilies
10 black peppercorns
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoon salt
4 whole cloves
3 bay leaves
1 teaspoon ground nutmeg
1 medium onion; chopped
2 tablespoon chopped garlic
4 tablespoon roughly chopped lemon grass
1 tablespoon galangal, dried - soaked 1/2 hour -; in hot water
4 tablespoon chopped coriander roots
2 teaspoon chopped lime zest
2 tablespoon vegetable oil
1 tablespoon ground red pepper


Grind first 8 ingredients in a blender or spice mill.

Process all ingredients together in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week, or spread paste in a plastic zipper bag and freeze flat on a baking sheet, breaking off pieces of the frozen paste as needed for curry recipes.

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