This Thai Curry Paste is a homemade paste which is far more flavorful than the one available in the shop.
Kashmiri Red Chilli – 15 Nos (cut and soak in warm water for 30 minutes)
Shallots (Sambar Onions) – 10
Lemon Zest – 1 tbsp
Ginger/Galangal – 1 ½ tbsp
Roasted Cumin (Jeera) Powder – 1 tsp
Coriander (Dhania) Powder – 1 tbsp
Lemon Grass – Bottom white portion – 1 tbsp
Garlic – 6 pods
Cilantro Stem – 2 tbsp
Kaffir Lime Leaves – 2
Salt to taste
Grind all the ingredients together into a fine paste.
If the chilli does not give the required color, add 1 or 2 inch cube of Beet Root while grinding. It will give a bright color.
Store in refrigerator in air tight jar.
This paste can be used to prepare Thai Soups, curries and stir fried vegetables.
Note: If you do not have shallots, use 1 medium sized onion.