Thai Red Curry Paste
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
8 dried red Thai chiles, or de arbol, stemmed and seeded
1 Tbsp. coriander seeds
2 tsp. cumin seeds
1 tsp. white peppercorns
1/4 cup packed, roughly chopped coriander leaves, stems, and roots (cilantro)
2 Tbsp. Southeast Asian fish sauce
2 tsp. kosher salt
1/2 tsp. ground cardamon (optional)
1/4 tsp. ground nutmeg
2 medium, fresh red chiles, stemmed and chopped
5 cloves garlic
3 shallots
2 fresh lemongrass stalks (about 6 oz.), trimmed and thinly sliced
1″ piece fresh ginger, peeled and chopped
2 Tbsp. vegetable oil, like soy, peanut or corn
Instructions:
1. Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer the chiles to a medium bowl, cover with water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
2. Toast the coriander, cumin seeds and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer the spices to a bowl and let them cool slightly. Grind the spices in a spice mill (clean coffee grinder).
3. In a food processor, combine the chiles, ground spices and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator.
Recipe from: Television Food Network, GP.