1 GLASS JAR
15 dried red Thai chilis, soaked in water for 15 minutes
15 fresh red Thai chilis, seedless, chopped
3 garlic cloves
2 kaffir lime leaves (soak in water for 15 minutes if using dried)
1 lemongrass stalk, coarsely chopped
½ tbs ground coriander
½ tsp ground cumin
½ tsp black pepper
½ tsp salt
1 tbs fresh coriander/cilantro stems
1 tbs fresh galangal, grated
Red Curry Paste
When you are used to the bottled Version of the red curry paste you haven´t tried to make your own jet. The falvor will be way better and if you´ve tried it once you´ll never use a bottled one again. Our Version of red curry paste is 100 % vegan.
Roast ground coriander, cumin, dried chilies and black pepper in a small pan on medium heat for 2 minutes.
Use a mortar to prestle all ingredients until you have a smooth paste.
Place in a jar. Cover with a lid and store in the fridge.