RED CURRY PASTE FOR THAI PORK AND NOODLES

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Red Curry Paste for Thai Pork and Noodles image

Use this recipe to make our Thai Red Curry with Pork and Noodles.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 12

10 small dried red chiles
5 tablespoons boiling water
5 garlic cloves, coarsely chopped
1 cup chopped shallots (about 8 ounces)
1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
1 piece (2 inches) peeled fresh galangal or ginger, sliced
8 fresh cilantro roots, washed well and coarsely chopped
1/4 teaspoon Asian shrimp paste (or anchovy paste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon paprika
Freshly ground pepper

Steps:

  • Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

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