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| | Stephen Ceideburg |
| 2 gross | Shallots minced |
| 1 Esslöffel | Minced garlic (3 cloves) |
| 1 Esslöffel | Peeled, minced fresh galangal or: |
| 1 | Two-inch long slice dried * |
| 1 | Inch piece fresh lemon grass, minced, or: |
| 1 Esslöffel | Dried, soaked in water for 30 minutes, drained and minced |
| 8 | Dried whole red chilies, with seeds, minced, or: |
| 2 1/2 Teelöffel | red pepper crushed flakes |
| 2 Teelöffel | Minced cilantro root |
| 1 | Fresh kaffir lime leaf, minced ** |
| 1/2 Teelöffel | Shrimp paste |
| 1/2 Teelöffel | salt |
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* soaked in hot water for 30 minutes, drained and minced, or 2 tsp. Peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. Grated lime zest
The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs.
This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired.
In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.)
Makes 3 to 3 1/2 Tbsp.
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