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Red curry paste
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    Red curry paste

  • 12 dried red chile peppers
  • 3 tbls coarsely chopped garliC
  • 1 tbls chopped fresh lemon grass(or 2tbls chopped lemon zest)
  • 1 tbls peanut oil
  • 2 tbls chopped green onion, white only
  • 1 tbls sugar
  • 2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • Soak all dried ingredients in hot water, until soft, then place all ingredients in a blender or food processor until mixed to form a smooth paste...if necessary to add water, use the soaking water from the dry chiles, and only use enough to make a paste...this will make about 1/2 cup or a little more, and may be frozen or will keep refrigerated for about two to three weeks. If fresh are used, use less chile, depending on your heat tolerance! A word on that, if I may...we like hot, but we also like flavour, and if the heat kills the flavour, then cut down on the heat...this has been our motto for a great many years that I have been cooking and eating(and feeding my better half), and it works for us, so it is up to you...the end rsult is how does it taste? Cheers from Doug in BC

    From: Doug Irvine. Via: Chile Head Mailing List
    Posted By: Doug Irvine, dougandmarie@home.com
    Posted By:
    Post Date: Sat, 25 Apr 1998

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