Red Curry Paste Recipe

Ingredients

10 small dried red chiles 

5 tablespoons boiling water 

5 garlic cloves, coarsely chopped 

1 cup chopped shallots (about 8 ounces) 

1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced 

1 piece (2 inches) peeled fresh galangal or ginger, sliced 

8 fresh cilantro roots, washed well and coarsely chopped 

1/4 teaspoon Asian shrimp paste (or anchovy paste) 

1/2 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1 tablespoon paprika 

Freshly ground pepper 

Preparation

Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.