Thai Red or Green Curry Paste

This recipe was given to me by Chef Yui, while I was working at Shelly's Oyster Bar in Tustin, CA.  Thai Curry Pastes  are the fundamental bases for Thai curries, but they can also be used to flavor soups, rice, and pasta.  Red curry paste utilizes fresh red chilies, while green curry paste uses fresh green chilies. 

           1 Tb     coriander seeds

         2 tsp     cumin seeds

         2 tsp     dried shrimp paste

          1 tsp     black peppercorns

          1 tsp     ground nutmeg

              12     large red or green chilies

         1 cup     shallots, chopped

          2 Tb     oil

    4 stems     lemon grass, white parts only

  10 cloves     garlic, chopped

          4 Tb     fresh cilantro leaves, stems & roots, chopped

                6     kaffir lime leaves, chopped

         2 tsp     lime rind, grated

         2 tsp     salt

Toast the coriander and cumin seeds in a dry frying pan for 2-3 minutes, then grind finely.  Wrap the shrimp paste in foil and cook under a hot grill, turning twice, for 3 minutes.  Process everything together until smooth.  Refrigerate in an airtight container for up to 3 weeks.

 

Notes: Shrimp paste, lemon grass, and kaffir lime leaves are sometimes carried by the larger super markets, but they can be found at any Asian market.

When pressed for time I have used a few dashes of Thai fish sauce in place of shrimp paste, and doubled up on the lime rind in place of the kaffir leaves.