Red Thai curry paste

Key ingredient for many Thai dishes.

• 1 ½ cups of dried thai red chiles
• 1 ½ tablespoons coriander seeds
• 1 teaspoon cumin seeds
• ⅛ teaspoon black peppercorns
• 2 stalks lemon grass, trimmed and minced
• 1 tablespoon coarsely chopped coriander roots
• ¼ cup of coarsely chopped galangal
• 1 teaspoon minced lime zest
• ¼ cup coarsely chopped garlic
• ¼ cup coarsely chopped shallots
• 1 teaspoon salt
• 1 ½ teaspoons shrimp paste

Break the stems off of the chiles and discard, together with the seeds. Break the chiles into pieces, place in a bowl and cover with hot water. Place a small lid on top to keep the chiles submerged. Let soak for 30-40 minutes.

Meanwhile, heat a skillet over a medium-high heat add the coriander seeds and dry roast, occasionally shaking the pan until aromatic and beginning to change colour (about 3 minutes). ransfer to a mortar and repeat with the cumin seeds, for about 1 minute. Repeat with peppercorns, roasting just long enough to heat them (about 1 minute). Use a pestle to pound the spices together into a powder. Add the lemongrass, coriander roots, and galangal and pound until reduced to a paste. Add the lime zest and pound to blend. Add the garlic, shallots and salt and pound to a smooth paste.Transfer to a bowl and set aside.

Drain the chiles, place in the mortar, and pound to a paste - this will take a few minutes. When the chiles are fairly smooth, add the shrimp paste and pound together. Add the reserved spice paste and pound together. Store in a well-sealed glass container in the refrigerator for 2-3 months. Makes 1 1/4 cups of paste.