Name: Thai Red Curry Paste
Yield: Makes about 1 cup
Ingredients: 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded; 4 teaspoons coriander seeds; 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160); 1 teaspoon whole black peppercorns; 4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha); 6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped; 2 tablespoons chopped fresh cilantro roots or stems; 5 small shallots, chopped (6 tablespoons); 1/4 cup chopped garlic; 15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped; 2 teaspoons ga-pi (Thai shrimp paste); 1/2 teaspoon salt; a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

If you're short on time, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced. There will be some curry paste left over after making the jungle curry and steamed catfish. Simply stir the remainder together with unsweetened coconut milk to give chicken, shrimp, or mussels a Thai spin.

Active time: 1 1/2 hr Start to finish: 1 1/2 hr

Recipe notes

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