My grandmother made red curry paste from scratch by using a mortar and pestle. She would sit on the kitchen floor and whip up a batch of curry with a beautiful hue of red. Today whenever I use the same mortar and pestle, I think of the happy memories of cooking with my grandmother.
3 stalks lemongrass, chopped (bottom only not the green leaves)
4 tablespoons galangal, chopped
zest of one kaffir lime
3 kaffir lime leaves, thinly sliced
1/4 cup garlic chopped
16 dried Thai chili peppers
1 teaspoon sea salt
1 tablespoon shrimp paste
3 tablespoons shallots, chopped
2 tablespoons coriander seeds, crushed
1/2 tablespoon white peppercorns
Using a mortar and pestle, pound the ingredients until it forms into a smooth red curry paste. If you are using a food processor or blender, you may need to add 2 tablespoons of water.
Serving Size: 1 1/4 cup Preparation Time: 30 minutes