Spice Mixture -Thai Red Curry Paste

You know variations of this paste mixture on market stalls in the markets throughout Thailand, especially on the weekends remember in any of these spice mixes if in shops. Remember if any of these spice mixture recipes contain an ingredient you can't find in the supermarket, look for any Asian stores in your area. If you make this paste please take a photograph and posted together with the recipe that you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

10fresh red chilis, seeded and sliced, alternatively 1 1/2 tbsp chili powder
115 gdark red onions or shallots sliced
clovesFor garlic
3lemongrass stalks, lower pelvis them sliced and bruised
1 cmpiece greater Galangl, peeled, sliced and bruised
Stem is only
1-2 tbspgroundnut oil
1 teaspoongrated magrut or dry citrus peel
1 cmcube of blachan, prepared
1 tbspcoriander seeds
2 teaspooncumin seeds

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Steps

1

1 teaspoon salt pound the Tudors or chili powder, onions or shallots, garlic, bruise lemongrass, galangal and the stems from the coriander sprigs in a mortar and made to a paste, gradually adding the oil. Alternatively you can purée the readers in a food processor or blender. Add the grated magrut or dried citrus peel and the blachan
2

Deep fry the coriander, and human seeds, then turn them into the water and grind them to Alba. At the ground spices to the pace with salt and mix well
3

Use the pace at once or place in a glass jar. Cover with clear film in an airtight lid, then store in the refrigerator. The taste will keep a 3 to 4 weeks. You can freeze the pay is in small plastic containers making a note of the quantity