Red Curry Paste

Name: Red Curry Paste
Yield: Makes about 2 cups (for 4 curries)
Cuisine: Thai, Asian
Ingredients: 1/2 ounce, small whole dried red chiles (Thai, japonés, or de árbol), stems snapped off, chiles broken in half, and seeds shaken out (about 1/2 cup); 4 , large jalapeño chiles (red) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup); 3–4 stalks, lemongrass; 20 medium cloves, garlic, minced or pressed through a garlic press (about 1/3 cup); 3 tablespoons, minced fresh ginger; 1 , medium shallot, chopped coarse (about 3 tablespoons); 2 tablespoons, minced cilantro stems; 2 tablespoons, ground coriander; 2 tablespoons, peanut oil (or canola); 4 teaspoons, grated lime zest from 4 limes; 2 teaspoons, ground cumin; 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/2 teaspoon, anchovy paste, or shrimp paste, (optional)

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SERVESMakes about 2 cups (for 4 curries)

WHY THIS RECIPE WORKS

We found that our nam prik kaeng phet, red curry paste, was best with small dried red chiles and fresh red jalapeños. Shallots, lemongrass, cilantro stems, garlic, ginger, coriander, and cumin rounded out the flavors of the paste. And to ap...

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