7 Large dried long red chillies, thinly sliced and deseeded
½ teaspoon Sea salt
2 tablespoons Lemongrass ( purple part only), sliced thinly and chopped
2½ tablespoons Garlic, peeled and chopped
1 teaspoon Galangal – Thai Ginger, finely chopped
½ teaspoon Kaffir lime rind or leaves, finely chopped
1 tablespoon Purple shallots or red onion, peeled and chopped
1 teaspoon Gapi – Thai Shrimp paste, Cock brand
- Soak the large dried chillies in warm water for 10 minutes or until they have softened. Squeeze the chillies to remove any excess water.
- Pound the chillies and the teaspoon of salt in a mortar and pestle until a paste is formed.
- After the base of the red curry paste has formed, add the ingredients from the list above to the mortar, one at a time, working your way down to the shrimp paste.
- Pound until smooth, or until your arms say no more.
Makes: ½ cup
Cooking time : 20 minutes
Storage: Pack the left over paste into an ice cube tray and store in the freezer for future use.