KHREUANG KAENG PHET

Red Curry Paste

Makes 125 g (5 oz/½ cup)

3–4 dried long red chillies, about 13 cm (5 in) long

10 dried or fresh small red chillies, about 5 cm (2 in) long

2 lemon grass stalks, white part only, thinly sliced

2.5 cm (1 in) piece of galangal, thinly sliced

1 teaspoon very finely chopped makrut (kaffir) lime skin or makrut lime leaves

4–5 garlic cloves, finely chopped

3–4 Asian shallots, finely chopped

5–6 coriander (cilantro) roots, finely chopped

2 teaspoons shrimp paste

1 teaspoon ground coriander, dry-roasted

Slit the chillies in half lengthways and discard the seeds. Soak the dried chillies in hot water for 1–2 minutes, or until soft. Drain and roughly chop.

Using a pestle and mortar, pound the chillies, lemon grass, galangal and makrut lime skin or leaves into a paste. Add the remaining ingredients and pound until the mixture forms a smooth paste.

Alternatively, use a food processor or blender to grind or blend the ingredients into a paste. Add cooking oil, as needed, to assist the blending.

Store the paste in an airtight jar for two weeks in the refrigerator or two months in a freezer.