Name: Red Curry Paste for Thai Pork and Noodles
Yield: Makes 1 cup
Ingredients: 10 small dried red chiles; 5 tablespoons boiling water; 5 garlic cloves, coarsely chopped; 1 cup chopped shallots (about 8 ounces); 1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced; 1 piece (2 inches) peeled fresh galangal or ginger, sliced; 8 fresh cilantro roots, washed well and coarsely chopped; 1/4 teaspoon Asian shrimp paste (or anchovy paste); 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 tablespoon paprika; Freshly ground pepper

Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

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Red Curry Paste for Thai Pork and Noodles

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