• 1serving

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Nutrition Info . . .

VitaminsA, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Dried red chilies

  2. 1 Fresh lemon grass -

  3. 1 teaspoon 5ml Dried lemon grass

  4. 5 Garlic cloves - peeled

  5. 3 Shallots - peeled (medium)

  6. 1 teaspoon 5ml Lemon zest

  7. 1 teaspoon 5ml Galanga - fresh or dried*

Instructions Jump to Ingredients ↑

  1. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Separate the seeds and discard them.

  2. Place the prepared chilies into a mortar or food processor. Add the remaining ingredients and blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.

  3. * If using dried galanga, soak in cold water for 15 minutes.

  4. Makes 1/2 cup.

  5. Pojanee Vatanapan's "Thai Cookbook"


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