"This is the basic recipe for red curry paste and there is a bit of heat involved. You can store this recipe in a mason jar in the refrigerator for up to 2 weeks and in the freezer for up to 6 months. Makes 1/4 cup using mortar/pestle and 1/2 cup using a blender."

Original is 1 serving

Metric US

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Ingredients

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21 grams dried chilies (bird's eye chilies, 7 Thai chilies)
Dried Kaffir lime rind (2 pieces)
Galangal (2 slices, 1/8 inch)
1/4 cup water (warm)

55 grams lemon grass (1 stalk, bottom 6 inches only)
2 tablespoons minced garlic (cloves)
1/4 cup minced yellow onion
1 teaspoon shrimp paste

Nutritional

Serving Size: 1 (333.4 g)
Calories 204.9
Total Fat - 2.1 g
Saturated Fat - 0.3 g
Cholesterol - 0 mg
Sodium - 23.5 mg
Total Carbohydrate - 50.1 g
Dietary Fiber - 6.7 g
Sugars - 7.2 g
Protein - 6.4 g
Calcium - 118.2 mg
Iron - 6.8 mg
Vitamin C - 94.5 mg
Thiamin - 0.2 mg

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Step by Step Method

Step 1

Remove the stems and seeds from the chilies.

Step 2

Soak the chilies, Kaffir lime rind and galangal in the warm water for 15 minutes. Drain and discard water. Chop mixture along with lemongrass finely.

Step 3

Combine all ingredients in a mortar and using a pestle, grind the ingredients into a smooth paste. You may also use a blender to do the same job but add 1/4 cup water to mixture to aid in blending.