Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Dried red chilies
1 Fresh lemon grass OR
1 t Dried lemon grass
5 Garlic cloves, peeled
3 md Shallots, peeled
1 t Lemon zest
1 t Galanga, fresh or dried*
Cut the chili peppers into small pieces & soak them in
a cup of cold water for 15 minutes. Separate the
seeds & discard them.
Place the prepared chilies into a mortar or food
processor. Add the remaining ingredients & blend well
until a thick paste, like peanut butter is formed. If
the ingredients are too dry, add a few drops of cold
water. Put the curry paste in a tightly covered
container in the refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15
minutes.
