Red Curry Paste - ATK

By norsegal8

Dried red chiles are traditionally used, but we found a combination of dried and fresh red chiles created a better texture. Red curry is delicious paired with beef, pork, duck, chicken, and all types of seafood. This recipe is designed to be prepared in a food processor. Cut the quantities in half if using a minichopper. See the illustrations below for tips on handling lemon grass.

Ingredients

• 1/2 ounce small whole dried red chiles (Thai, japonés, or de árbol), stems snapped off, chiles broken in half, and seeds shaken out (about 1/2 cup)
• 4 large jalapeno chiles (red) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup)
• 3 –4 stalks lemon grass
• 20 medium cloves garlic, minced or pressed through a garlic press (about 1/3 cup)
• 3 tablespoons minced fresh ginger
• 1 medium shallot, chopped coarse (about 3 tablespoons)
• 2 tablespoons minced cilantro stems
• 2 tablespoons ground coriander
• 2 tablespoons peanut oil (or canola)
• 4 teaspoons grated lime zest from 4 limes
• 2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon anchovy paste, or shrimp paste, (optional)

Details

Servings 1

Preparation

Step 1

1. Place the dried red chiles in a small bowl and pour hot water over to cover. Let stand until soft and dehydrated, about 30 minutes. Remove the chiles, discarding the liquid. Dry the chiles with paper towels.

2. Place all the ingredients in a food processor and pulse 10 times, each pulse lasting 4 to 5 seconds; stop and use a spatula to push down the ingredients every few pulses. Once the ingredients begin to form a paste, process until smooth, stopping occasionally to push down the ingredients, about 3 minutes. Store in a covered glass container or bowl in the refrigerator for up to 1 month or in the freezer for several months. (If freezing, divide the curry paste into 1/2-cup amounts, so that one portion will make one recipe, and freeze individually.)