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Ingredients

• 1/2 cup   small dried hot red chiles (such as Thai bird chiles or chiles de arbol)
• 1 large   dried red New Mexico chile (optional)
• 1 tablespoon  coriander seeds
• 1 teaspoon  cumin seeds
• 5   whole black peppercorns
• 3   stalks fresh lemongrass
• 1/4 cup   chopped shallots
• 2 tablespoons  chopped garlic
• 1 tablespoon  chopped fresh or frozen galangal or fresh ginger
• 1 tablespoon  coarsely chopped cilantro root (root plus about 1 inch of stem) or chopped cilantro stems and leaves
• 1 teaspoon  finely chopped dried wild lime peel (soak in warm water before chopping) or lime zest
• 1 teaspoon  kosher salt
• 1 teaspoon  shrimp paste (optional)

Description

The Master Recipe Makes A Red Curry Paste, Using Dried Red Chiles. For Green Curry Paste, See The Variation At The Bottom. Thai Curry Paste Is Traditionally Made Using A Sturdy Granite Mortar And Pestle, But A Food Processor Works Fine. This Curry Paste W

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