Coriander Red Curry Paste

Coriander Red Curry Paste

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  • 6 large dried red chiles (see note)
  • 1/2 teaspoon coarse sea salt
  • 2 teaspoons coriander seeds
  • 2-inch piece fresh lemongrass, thinly sliced
  • 5 cloves garlic
  • 1 shallot, chopped
  • 1 teaspoon lime zest
  • 1-inch piece fresh galangal or ginger, peeled and thinly sliced


Cut chiles into small pieces and remove seeds. Soak in hot water for 5 to 10 minutes; drain.

Combine all ingredients in a food processor and puree to a coarse paste.

Special notes:

Choose chiles based on heat: Asian chiles are very hot. New Mexico or Pasilla chiles give lots of flavor without all the heat. You also can mix and match!

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