Red Curry Paste

Name: Red Curry Paste
Yield: Makes about 2 cups (for 4 curries)
Cuisine: Thai, Asian
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 jalapeño chiles (red) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup); 3–4 stalks, lemongrass; 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)

Thai
Asian
Condiments
Sauces

This paste is hotter than nam prik kaeng khiao wan, green curry paste, but just as versatile.

SERVES Makes about 2 cups (for 4 curries)

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