Red Curry
  	  		น้ำพริกแกงเผ๊ดแดง - Nam Phrik Kaeng Phet Daeng
  	  	
  	  	  		
  			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.    		
  	  	Recipe Ingredients:
  	
  		  			- 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
 
  		  	
  	Recipe Steps:
  	
  		  			- 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  	
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