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Easy Red Curry Paste
This authentic, Thai red curry paste is easy to make. It gives you options to quickly create great, Thai recipes with real taste.
Servings Prep Time
8tablespoons 20minutes
Servings Prep Time
8tablespoons 20minutes
  1. Soak your seeded dried chilies for 15 minutes, then chop.
  2. Place peppercorns and coriander seeds in a mortar and pestle and pound until there is a rough powder.
  3. Add all remaining ingredients except the shallots and garlic. This includes adding the re-hydrated chilies. Pound until the mixture is almost smooth.
  4. Add the garlic and shallots and pound until the mixture is smooth. The paste is now ready and can be refrigerated for up to 5 days or frozen by placing into an ice cube tray. 1 portion will equal about 1 tablespoon, which is a good way to divide up the mixture.
Recipe Notes

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