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Use this recipe to make our Thai Red Curry with Pork and Noodles.

Martha Stewart Living, January 2005

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Yield:
Makes 1 cup
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Ingredients

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Directions

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  • 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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Cook's Notes

If you can't find bunches of cilantro with the roots attached, cilantro stems can be used instead; coarsely chop the tender parts of sixteen stems.

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