THAI RED CURRY
20 small Dried Red Chili's, seeded
2 stalks Lemongrass, white part only, chopped
3 Tbslp. Fresh Red Chili's, chopped
6 cloves Garlic, chopped
5 Shallots, chopped
1 Tbslp. Fresh Gingerroot, chopped
1 Tbslp. Fresh Cilantro Stems, chopped
1 Tbslp. Ground Coriander
1 tsp. Lime Zest
1 tsp. Cumin
1/2 tsp. Black Pepper
1/2 tsp. Salt, Anchovy Paste or Shrimp Paste
Soak the Dried Chili's in hot water for 30 - 60 minutes.
Drain and reserve 1/4 cup of that water.
Place in Food Processor -- Lemongrass, Fresh Chili's, Garlic, Shallots, Ginger, Cilantro, Coriander, Lime Zest, Cumin, Pepper, Salt or Paste if using, reserved Water.... Pulse a few times to combine.
ADD: soaked Dried Chili's, process to make a paste, adding a bit of water if necessary to make smooth.
I usually place Tablespoons of the Curry on Wax Paper (or a tray). Freeze. Then transfer to a Baggie and store in the Freezer