1.5 to 2 cups
- 17 long dried red chillies
- 8 small shallots, peeled (or 1 onion)
- 4-6 stalks of lemongrass (see recipe for prep)
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3 in. piece of ginger, peeled and chopped
- 3 in. piece of fresh turmeric, peeled and chopped (or 1 tsp turmeric powder)
- 5 in. piece of mango ginger, peeled and chopped (or galangal if you can find it)
- 7 cloves of garlic, peeled
- 1/4 cup coriander roots and stems
- Peel of half a lime
- Oil, for storing (I use rice bran, but any flavourless kind will do)
- Salt, to taste
- Soak the dried chillies in a bowl of hot water for 10 minutes. Cut off the woody ends and the darker green tops of the lemongrass and peel away the outer leaves. Chop the tender white core into rounds and set aside. You want about ¼ cup of chopped lemongrass.
- Add the softened chillies and all other ingredients (except oil) to a blender and blend to a smooth paste. Retain the chilli soaking liquid and use it to loosen the paste whilst blending.
- Dollop the curry paste into a glass jar. Pour the oil on top to form a 1/2" layer, making sure it’s enough the coat the top layer completely. The paste be kept refrigerated for up to a week. Alternatively, freeze in individual portions and thaw as required.
Retain the outer layers and leaves of the lemongrass to brew tea.
Leave a Reply