How to Make Red Curry Paste

How to Make Red Curry Paste

Put 5 large fresh chilies, 1 tsp coriander seeds, 2.5cm (1 inch) piece of peeled and finely chopped galangal, 1/2 finely chopped lemon grass stalk, 2 halved garlic cloves, 1/2 roughly chopped shallot, 1/2 tsp lime juice and 1 tbsp groundnut oil in a food processor or blender and blend to a thick paste. (Alternatively, pound all the ingredients together with a pestle and mortar.) Any leftover paste can be stored in an airtight container in the refrigerator for up to 3 weeks.

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