Sour red curry paste has similar ingredients as red curry paste but we add more shallots and galangal. We don’t use kaffir lime skin in this curry paste so the taste is not as hot as red curry. We also add cooked fish meat into the paste and tamarind juice for a sour taste but the paste itself isn’t sour.
Ingredients:
1 0dried chilies, soaked in the water, removed seeds
3 tablespoons sliced shallots
1 tablespoon sliced garlic
2 tablespoon sliced galangal
2 tablespoons sliced lemon grass
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 it 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.
