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Red and green curry pastes are the basis for most Thai curries.
½ cup chopped onions
8 garlic cloves (kratiem)
10 dried red jalapeño chilies (prik chee fa daeng haeng)
4 thin slices fresh galangal (kha)
2 tablespoons chopped lemon grass/citronella (ta-krai)
1 tablespoon chopped cilantro/coriander root (raak pak chee) or stems (pak chee)
½ teaspoon cumin
1 teaspoon shrimp paste (gapi)
1 teaspoon salt
3 tablespoons oil
-Combine all the ingredients except the oil in a blender and process until smooth.
- Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use.
-Makes 2 ½ cups
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