Name: Red Curry Paste
Yield: Makes about 2 cups (for 4 curries)
Cuisine: Asian, Thai
Ingredients: 1/2 ounce small whole dried red chiles (Thai, japonés, or de árbol), stems snapped off, chiles broken in half, and seeds shaken out (about 1/2 cup); 4 large jalapeño chiles (red) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup); 3–4 stalks lemongrass; 20 medium cloves garlic, minced or pressed through a garlic press (about 1/3 cup); 3 tablespoons minced fresh ginger; 1 medium shallot, chopped coarse (about 3 tablespoons); 2 tablespoons minced cilantro stems; 2 tablespoons ground coriander; 2 tablespoons peanut oil (or canola); 4 teaspoons grated lime zest from 4 limes; 2 teaspoons ground cumin; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon anchovy paste, or shrimp paste, (optional)

Why This Recipe Works

We found that our nam prik kaeng phet, red curry paste, was best with small dried red chiles and fresh red jalapeños. Shallots, lemongrass, cilantro stems, garlic, ginger, coriander, and cumin rounded out the flavors of the paste. And to approximate the flavor of makrut lime leaves, we added grated lime zest.

Before You Begin

Dried red chiles are traditionally used, but we found that a combination of dried and fresh red chiles created a nice texture. Kaeng phet is delicious paired with beef, pork, duck, chicken, and all types of seafood. This recipe is designed to be prepared in a food processor. Cut the quantities in half if using a minichopper. See the illustrations below for tips on handling lemongrass.

Instructions

Place the dried red chiles in a small bowl and pour hot water over to cover. Let stand until soft and dehydrated, about 30 minutes. Remove the chiles, discarding the liquid. Dry the chiles with paper towels.

Place all the ingredients in a food processor and pulse 10 times, each pulse lasting 4 to 5 seconds; stop and use a spatula to push down the ingredients every few pulses. Once the ingredients begin to form a paste, process until smooth, stopping occasionally to push down the ingredients, about 3 minutes. Store in a covered glass container or bowl in the refrigerator for up to 1 month or in the freezer for several months. (If freezing, divide the curry paste into 1/2-cup amounts, so that one portion will make one recipe, and freeze individually.)