Red curry paste can make varieties of food such as curries both with and without coconut milk, stir fried and steamed dishes like “Steamed Curry Fish Custard”. Red curry paste uses dried red chilies and uses more garlic and kaffir lime skin than green curry paste so it makes the curry hotter. If you like really hot you can add more chilies. Small size dried chilies are hotter then big size ones but you can use both of them at a time then the taste will be average. It is just good for curry in coconut milk like “Pumpkin Curry with Chicken” and it has hotter taste with curry without coconut milk like “Pork and Mixed Vegetable with Red Curry Paste” Anyway, you can adjust the taste as your flavor.
Ingredients:
20 green fresh chilies
1 tablespoons sliced shallots
2 tablespoon sliced garlic
1 tablespoon sliced ginger
2 tablespoons sliced lemon grass
1 tablespoon chopped kaffir lime skin
2 teaspoons shrimp paste
1 teaspoon salt
Instructions:
1. Wash all vegetables, drain and dried pat.
2. In the mortar and pestle or electric blender, grind together all ingredients except the shrimp paste, pound until smooth. If you use mortar and pestle it will take about 20 minutes or few minutes with a blender.
3. Add the shrimp paste into a mortar or blender and blend together. The shrimp paste will make the chili paste gently smooth.
4. Transfer to a bowl, for the best you should use it immediately. The fresh curry paste will give a better taste than the stored one because of its fragrance.
A very small electric blender or electric coffee grinder makes this a quick job.If available, a very heavy stone mortar and pestle with at least a 2 cup bowl is traditional and makes a better textured paste.
