The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired. The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
2 large shallots, minced
1 tablespoon minced garlic, about 3 cloves
1 tablespoon peeled, minced fresh galangal or 1 2 inch long slice dried
1 inch piece fresh lemon grass, minced, or 1 tablespoon dried, soaked in water for 30 minutes, drained and minced
8 dried whole red chilies, with seeds, minced, or 2 ? teaspoons crushed red-pepper flakes
2 teaspoons minced cilantro root
1 fresh kaffir lime leaf, minced, or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 teaspoon. grated lime zest
1/2 teaspoon shrimp paste
1/2 teaspoon salt
In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste.