Cooking Recipe Red Curry Paste (Vatanapan)
Recipe Ingredients
6
Dried red chilies
1
Fresh lemon grass -=OR=-
1 ts
Dried lemon grass
5
Garlic cloves, peeled
3 md
Shallots, peeled
1 ts
Lemon zest
1 ts
Galanga, fresh or dried*
Directions
Cut the chili peppers into small pieces & soak them in a cup of cold
water for 15 minutes. Separate the seeds & discard them.
Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of
cold water. Put the curry paste in a tightly covered container in the
refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook"