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#CURRY PASTE SKIN#

#CURRY PASTE SKIN#

I used the skin from about ½ of the kaffir lime. You want to slice off the skin very delicately, making sure you get mostly green, not cutting off any of the white pith. Next take a fresh kaffir lime and slice off only the green skin.Again, slice it into pieces and you want enough for 1 tablespoon worth. Take your galangal, and if you can find baby galangal that's not too old, it will be softer, but whatever you have is alright.Take the fresh coriander roots from about 3 stalks, cut off the roots, slice them into small pieces, and again you want about 1 tablespoon worth of coriander roots.Take 1 stalk of lemongrass, pull off and discard the outermost leaf, and then slice it from the bottom into small slivers.Next peel 5 small shallots (Thai shallots are really small, about the size of a grape), so if you have big shallots you might need just 2 or 3.If the cloves are really big, use about 8. I used a type of Thai garlic, which is small and extra pungent variety, but using regular garlic will work fine too. Step back over to your chopping board and peel about 10 - 14 cloves of garlic.

Keep on pounding for about 5 - 10 minutes until most of the chilies are nice and broken, the oils are coming out, and it’s starting to looks almost tomatoey.

Add the chopped dry chilies to the mortar along with ½ teaspoon of salt and start pounding.

Some people take out the seeds to make their red curry paste less spicy, but in my opinion you’ve got to keep the seeds. Cut off their stems, and you can then chop them into small centimeter pieces.

Take 8 dry spur chilies (prik chee fa haeng), soak them in water for a few minutes to rehydrate them, then drain the chilies.

Note: If you only have pre-ground white pepper, you can eliminate the first step and just mix these 3 spices together in a small bowl.