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Thai Red Curry Paste

Name: Thai Red Curry Paste
Cuisine: Thai
Ingredients: 12 small red Thai chiles, chopped; 1 branch of lemongrass; 3 cloves of garlic, pressed; 1 small onion; 1 tablespoon grated ginger root; 2 tablespoons freshly chopped cilantro, leaves and stems; 1 pinch of ground cumin; 1 tablespoon trassi (shrimp paste); 2 tablespoons oil

Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes.

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Gather first

Ingredients

12 small red Thai chiles, chopped
1 branch of lemongrass
3 cloves of garlic, pressed
1 small onion
1 tablespoon grated ginger root
2 tablespoons freshly chopped cilantro, leaves and stems
1 pinch of ground cumin
1 tablespoon trassi (shrimp paste)
2 tablespoons oil

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Make it

Method

Grind the red chiles, garlic, lemongrass, and onion in a mortar.
Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.