🫙 From the Spice Rack
Simple Red Curry Paste
10 Dried long red chilies 4 sl Dried kaffir lime rind -(makrut) 1 1/2-in lump fresh galangal -=OR=- 4 -dried quarter-sized pieces 1 ts Whole coriander seeds 1 ts Whole cumin seeds
sideeasy
Ingredients8 items
Ingredients
- 10dried long red chilies
- 4sl dried kaffir lime rind
- 1tsp whole coriander seeds
- 1tsp whole cumin seeds
- 2stalks fresh lemon grass
- 4Clovegarlic
- 2tbsp fresh coriander roots
- 1tsp shrimp paste (kapi)
Directions
- 1
10 Dried long red chilies 4 sl Dried kaffir lime rind -(makrut) 1 1/2-in lump fresh galangal -=OR=- 4 -dried quarter-sized pieces 1 ts Whole
- 2
Remove and discard stems
- 3
Cover pods with warm water for 15 minutes or until soft
- 4
Drain well
- 5
Soak dried kaffir lime rind in warm water for 15 minutes or until soft
- 6
Do the same if using dried galangal
- 7
In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant
- 8
When cool, in a spice mill, finely grind the coriander and cumin seeds