We’ve been on a spicy food binge and I’ve caught Kim eating raw pickled peppers a few times recently so I thought it would be a good time to introduce her to a toned down Thai red curry. It all starts with the paste… enjoy the photos and recipe below!







A milder version of this fiery, flavorful paste made with chillies, garlic, ginger, and shallots

1 stalk lemongrass, cut into small pieces
2 shallots
4 garlic cloves
1 tblsp chopped cilantro stems
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp salt
10 dried Kashmiri chillies, re-hydrated and sliced
10 red Thai chillies, seeded and sliced
1 tblsp galangal or ginger, grated
rind of one medium lime or 1/4 rind of kafir lime
2 tsp shrimp paste or 1 tblsp fish sauce

In a dry pan on med-high heat roast the cumin and coriander seeds for a few minutes before grinding coarsely.
Grind remaining ingredients in a mortar and pestle OR
Cut all ingredients into pieces small enough for your blender and blend to a paste-like consistency. You will need to add water to keep the blades moving… we used the re-hydrated chilli water.
Store the finished paste in an air-tight container in the fridge for up to two weeks.