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Thai Curry Paste

7 large or 10 med whole dried hot red chilies
2-inch cube fresh or 4-6 slices dried galangal or 2-inch cube fresh ginger
2-3 pieces dried or 3 1/2 inch pieces fresh kaffir lime rind (optional)
1 stick fresh or 2 tablespoons dried sliced lemongrass
3 garlic cloves
4-5 fresh coriander roots
6 shallots or 1 med onion
1 1/2 teaspoons shrimp or anchovy paste
2 teaspoons paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1/4 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cardamom
1/2 teaspoon salt

Remove and discard chili seeds. Combine chilies, and (if using
them) dried galangal, dried kaffir rind, dried lemongrass in a
small bowl. Cover with 3/4 cup water and set aside for 40 minutes
to an hour.

If using fresh galangal or ginger, peel and coarsely chop them. If
using fresh lemongrass, cut crosswise into fine slices.

Peel garlic, wash coriander roots and pat dry.

Combine all ingredients (including the soaking water from the dried
ingredients) in a blender and blend well.

Makes about 1/2 cup.


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