Ingredients
17
to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
2
fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1
tsp whole black peppercorns
4
tsp finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6
(4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2
tbsp chopped fresh cilantro roots or stems
5
small shallots, chopped (6 tbsp)
15
to 20 (1-inch-long) red prik kii noo (fresh bird\'s-eye chiles) or serrano chiles, finely chopped
2
tsp ga-pi (Thai shrimp paste)
Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor
Directions
1.
Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
2.
While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
3.
Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.
5.
For the freshest flavor, curry paste is best used the same day it\'s made. It keeps 1 week, surface covered with plastic wrap, chilled.
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