Thai Red Curry Paste
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Instructions
1. Soak de-seeded Dried Red Chilies in 1/3 cup hot water for approx 1/2 hour.
2. Remove the soaked chilies from the water and place them along with all of the remaining ingredients (except Oil) in a blender or spice grinder. Reserve the soaking water and use it instead of plain water to help the grinding process.
3. Grind all of the ingredients into a smooth paste.
4. Heat Oil in a skillet.
5. Add the paste and cook it until the oil starts to separate and the paste starts to clump together (3-5 mins).
6. Remove from the heat and allow the paste to cool down before storing it in a clean airtight jar. Store in refrigerator for up to 1 month or freeze for up to 6 months.
