Thai Red Curry Paste

Ingredients

• ½ C Lemon grass, chopped (about 3 sprigs)
• ½ C Thai red shallots, chopped
• ¼ C minced garlic (6-10 cloves)
• 4 tbs cilantro root, minced
• Zest from one Kaffir lime (Lime zest is optional if Kaffir lime is not available)
• 4 sliced pcs Galangal, minced (substitute ginger)
• 8-10 Dried red spur chilies (substitute ancho, or red Anaheim)
• 4-5 Dried bird eye chilies (red)
• ½ tsp Black pepper
• 1 tsp white pepper corns
• 1 tsp coarse sea salt
• 1 ml Coriander seeds
• 1 ml Cumin seeds
• 1 tbs Shrimp paste

Directions

1. Toast the white pepper corns, coriander, and cumin seeds until they are fragrant.
2. Remove to mortar and pestle and grind them to a powder.
3. Remove the seeds from the dried chilies and boil them for about 10 minutes, remove from heat, and let steep until you are ready to use them.
4. Add the lemon grass, shallots, garlic, Galangal, and rehydrated chilies to the mortar and mash them into a paste.
5. Once smooth, add the seasonings and the shrimp paste.