Red Curry Paste

6 ea Dried red chilies
1 ea Fresh lemon grass -=OR=-
1 tsp Dried lemon grass
5 each Garlic cloves, peeled
3 med Shallots, peeled
1 tsp Lemon zest
1 tsp Galanga, fresh or dried *First cousin of ginger; is pale and creamy encircled with thin, dark rings; has a sharp peppery-lemony taste; is used in large, thin pieces to flavor soups, stews and curries. having pungent, aromatic roots used medicinally and as seasoning.


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.