Thai Curry Paste

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Fine Cooking


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1/4 cup chopped shallots

1 Tbs. coarsely chopped cilantro root (root plus about 1 inch of stem) or chopped cilantro stems and leaves

1 tsp. kosher salt

1 Tbs. chopped fresh or frozen galangal or fresh ginger

2 Tbs. chopped garlic

1 tsp. finely chopped dried wild lime peel (soak in warm water before chopping) or lime zest

1 tsp. cumin seeds

1 Tbs. coriander seeds

5 whole black peppercorns

1 tsp. shrimp paste (optional)

1/2 cup small dried hot red chiles (such as Thai bird chiles or chiles de arbol)

3 stalks fresh lemongrass

1 large dried red New Mexico chile (optional)

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