*  Exported from  MasterCook  *
 
                        RED CURRY PASTE (VATANAPAN)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Dried red chilies
    1                    Fresh lemon grass -ÿÿ
    1       t            Dried lemon grass
    5                    Garlic cloves, peeled
    3       md           Shallots, peeled
    1       t            Lemon zest
    1       t            Galanga, fresh or dried*
 
   Cut the chili peppers into small pieces & soak them in
   a cup of cold water for 15 minutes.  Separate the
   seeds & discard them.
   
   Place the prepared chilies into a mortar or food
   processor.  Add the remaining ingredients & blend well
   until a thick paste, like peanut butter is formed.  If
   the ingredients are too dry, add a few drops of cold
   water. Put the curry paste in a tightly covered
   container in the refrigerator until ready to use.
   
   * If using dried galanga, soak in cold water for 15
   minutes.
   
   Makes 1/2 cup.
   
   Pojanee Vatanapan’s “Thai Cookbook”
  
 
 
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