Recipe - Red Curry Paste

6 Dried red chilies
1 Fresh lemon grass =OR=
1 teaspoon Dried lemon grass
5 Garlic cloves, peeled
3 md Shallots, peeled
1 teaspoon Lemon zest
1 teaspoon Galanga, fresh or dried*

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

Place the prepared chilies into a mortar or food processor. Add the
remaining ingredients & 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.

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

Makes One half cup.

Pojanee Vatanapan's "Thai Cookbook"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip