Thai Red Curry Paste Recipe - Kaeng Phet

Thai Red Curry Paste (Kaeng Phet) is not strictly Northern food but is used in many Northern Thai dishes. Many Thais still make their Thai Red Curry Paste with "secret" recipes but there are now commercial products widely available. Ideally, theThai Red Curry paste should be made with a Mortar & Pestle but a Blender can be used if preferred.

5	Large red Dried Chillies
5	Cloves of Garlic peeled and sliced
2 or 3	Shallots peeled and sliced
2	Stalks of Lemongrass, finely chopped
1 Tsp	Grated Kakkir Lime peel
1 Tbsp	Galangal finely chopped
1/2 Tbsp	Coriander root, chopped
1 Tsp	Coriander seeds
1/2 Tsp	Peppercorns
1/2 Tbsp	Gapi (Shrimp Paste)
1/2 Tsp	Cumin seeds

Blend all ingredients together into a paste using a mortar & Pestle or a blender.
This recipe will make about 12 Tbsp of paste. The left over will keep for several days in a sealed plastic bag in a refrigerator.