Beautiful

Here’s my red curry paste recipe, along with a few tips if you’re feeling inspired for this weekend: 1/2 cup lemongrass 1/2 cup shallots 1/4 cup garlic 1 1/4 teaspoons galangal 1 tablespoon kaffir lime peel 1/2 teaspoon ground white pepper 15 dried Thai chilies 1/4 teaspoon ground coriander seeds 1/4 teaspoon ground cumin seeds 1 tablespoon shrimp paste I usually use Thai dried chili peppers, but if you can’t find them, New Mexico or Guajillo chilies work too — just soak them first to soften. Want it spicier? A bit of cayenne pepper will do the trick. If you have a seafood allergy, feel free to skip the shrimp paste. If you’re making it the traditional way with a stone mortar and pestle, start with the driest ingredients first. That way, it’s easier to pound and things won’t splash all over the place. And one last thing — always make sure your curry paste is fully cooked with extracted coconut milk (preferably) or oil before you start seasoning the curry. If the paste isn’t fully cooked, the flavors can stay unsettled and become difficult to balance later on. Happy cooking 🌶️🍛 #foodstr #siamstr View quoted note →