Red curry paste (vatanapan)
Yield: 1 Serving
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
Instructions:
fresh or dried* 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"
