4 Chiles de Arbol, or Thai bird chilis, dried, tops removed
1 teaspoon coriander seed
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1/2 teaspoon black peppercorns
1/2 red bell pepper, stemmed, seeded, and cut into several large pieces
2 tablespoon fresh ginger root, minced
2 tablespoon fresh lime juice
1/2 white onion, small, peeled
1 teaspoon garlic, minced
1/2 teaspoon salt
Combine chilis, coriander, fennel, cumin and peppercorns in a saute' pan. Stir constantly over
medium-high heat until fragrant, 1 to 2 minutes.
Transfer toasted spices to a plate and let cool slightly. Grind in a spice grinder or mortar and pestle.
In a food processor, combine the red pepper, ginger, lime juice, onion, garlic and salt. Add the
toasted spices and blend until completely pureed, 1 to 2 minutes, periodically using a rubber spatula
to scrape down the sides of the bowl.
Transfer to a clean jar or dish, cover tightly, and refrigerate; the curry paste will keep well for up to 2
weeks.
1 teaspoon coriander seed
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1/2 teaspoon black peppercorns
1/2 red bell pepper, stemmed, seeded, and cut into several large pieces
2 tablespoon fresh ginger root, minced
2 tablespoon fresh lime juice
1/2 white onion, small, peeled
1 teaspoon garlic, minced
1/2 teaspoon salt
Combine chilis, coriander, fennel, cumin and peppercorns in a saute' pan. Stir constantly over
medium-high heat until fragrant, 1 to 2 minutes.
Transfer toasted spices to a plate and let cool slightly. Grind in a spice grinder or mortar and pestle.
In a food processor, combine the red pepper, ginger, lime juice, onion, garlic and salt. Add the
toasted spices and blend until completely pureed, 1 to 2 minutes, periodically using a rubber spatula
to scrape down the sides of the bowl.
Transfer to a clean jar or dish, cover tightly, and refrigerate; the curry paste will keep well for up to 2
weeks.
Little Leakers
Thai Red Curry Paste