| Ingredients: 8 large dried, seeded* chili, guajillo 4 small dried, seeded* chili de arbol 1 Teaspoon(s) Sea salt 1/4 Teaspoon(s) white peppercorns 33/100 Cup(s) 3 Tablespoon(s) garlic 3 Tablespoon(s) lemongrass 1 Tablespoon(s) galanga root 2 (or 6 stems) cilantro root 1 Teaspoon(s) **zest of lime, kaffir 1 Teaspoon(s) (not in soya oil) shrimp paste, fermented |
Directions:
Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine. In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine. Add ground chilies and mix. Add garlic and shallots, pound until fine. Add shrimp paste, pound to mix. (OR: Throw it all in your Vitamix! Need to add some water as well.) https://hot-thai-kitchen.com/red-curry-chicken-squash/ *Large dried chilies are mild, while the small ones are spicy, so you can control the curry paste’s spiciness by adding more or less of the small ones. If you can only find the small ones, make sure you remove all the seeds, and use about 7 for medium spiciness and up to 15 if you want to get some sweat going! In this video, I only had small ones, used about 13 chilies and yes, it was quite spicy! **If you don’t have kaffir lime zest, you can add 2-3 kaffir lime leaves to the curry, torn into chunks, about 3 minutes before the curry is done. Or substitute regular lime zest int he curry paste. |