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Red Curry Paste

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, May 2003


  • 20 dried long red chiles, seeded, soaked in water with a pinch of salt to cover, and drained
  • 1 teaspoon coarse salt
  • 3 tablespoons finely chopped galangal
  • 6 tablespoons finely chopped lemongrass
  • 4 teaspoons finely chopped kaffir lime zest
  • 2 tablespoons scraped and chopped cilantro root
  • 2 tablespoons finely chopped shallot
  • 1/4 cup finely chopped garlic
  • 4 teaspoons shrimp paste


  1. Add the chiles and salt to a mortar. Pound with a pestle until smooth. Add the galangal, and pound until smooth. Repeat with remaining ingredients pounding each addition until smooth before adding next ingredient.

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