Peppery Curry Paste

1 Cup

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Peppery Curry Paste Ingredients

12 Dried red chili peppers,	1 ts Black peppercorns, ground
soaked, seeded & chopped	2 ts Galanga powder
1 ts Kaffir peel, chopped	1 ts Lemongrass, chopped
4 ts Cilantro root, chopped	1 ts Garlic, chopped
1 ts Salt	1/2 c Shallots, chopped

Instructions for Peppery Curry Paste

Soak all dried ingredients until soft (See note). Place all ingredients in a blender or food processor & blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much. NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh called for above. Puangkram CUP. Schmitz & Michael J. Worman, "Practical Thai Cooking" Recipes sent to me from Bill, wight@odc.net

Main Ingredient: PepperCuisine: Uncategorized

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