Ugly Babys Thai Red Curry Paste Recipes

UGLY BABY'S THAI RED CURRY PASTE RECIPE

Ugly Baby's Thai Red Curry Paste Recipe image

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn't believe in using food processors for making curry paste, but we won't stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

Provided by Sirichai Sreparplarn

Yield Makes about 1 cup

Number Of Ingredients 11

Ingredients

1 tsp. black peppercorns
1 tsp. coriander seeds
2 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced crosswise
3 Tbsp. finely chopped peeled galangal
3/4 cup dried Thai chiles, torn or chopped into small pieces
2 small Asian shallots or 1 medium shallot, coarsely chopped
8 garlic cloves
5 cilantro roots or 3 Tbsp. thinly sliced thick cilantro stems
1 (1") piece dried kaffir lime zest or 2 very thinly sliced kaffir lime leaves (optional)
1 tsp. (or more) shrimp paste, preferably Thai
A large mortar and pestle

Steps:

Pound peppercorns and coriander seeds in mortar and pestle until finely ground (if using a food processor, you will want to grind these spices in a spice mill first). Add lemongrass and galangal and pound until ground to a coarse paste, 6-8 minutes. Add chiles (if you want, soak them in hot water 10-20 minutes beforehand to soften and make them easier to break up) and pound until pasty, 6-8 minutes. Add shallots, garlic, cilantro roots, and kaffir lime zest, if using, and pound until everything comes together in a relatively smooth paste, about 5 minutes. Mix in shrimp paste; taste and add more if needed.

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