Thai Red Curry Paste

This is a moderately hot Curry paste. It is a complex mix of many flavors that goes well with meat, fish, or vegetables. Red curry paste is used in several other dishes that are not considered as curries including Thai Satay sauce.

9 Dried Red Chillies
5 Shallots
1 Teaspoon Shredded Galangal
1 Tablespoon Sliced Lemon Grass
2 Tablespoon Coriander Root
1 Teaspoon Kaffir Lime Peel
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Teaspoon Coriander Seeds
1 Teaspoon Caraway Seeds
2 Teaspoon Sliced Shallot
2 Tablespoon Garlic
1 Teaspoon Shrimp Paste
½ Teaspoon Kaffir Lime Skin
1 Teaspoon Coriander Root
5 White Peppercorns

Blend all the ingredients in a food processor until you have a smooth paste. You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months