Thai Red Curry

These are from Madhur Jaffrey's Ultimate Curry Bible.

Thai Red Curry Paste

Makes 1 ¼ cup, enough to use a batch fresh and freeze the remaining portions

INGREDIENTS

20-24 dried hot red chilies (the long cayenne variety)

10 cloves of garlic, peeled and chopped

10 ounces shallot, chopped

2 T fresh lemongrass, thinly sliced on the diagonal

6 thin slices fresh ginger

Zest of one lime (peeled carefully using a vegetable peeler so as not to remove the white pith, and then finely chopped)

12-16 cilantro stems, chopped

Fresh ground white pepper

4 anchovies

1 t cumin

1 t coriander

3-4 T paprika

METHOD

Soak the chilies in ½ cup hot water for 1-2 hours. Add them to a Cuisinart with the soaking water and all the ingredients. Process until a smooth paste forms.

Divide the paste into 4 portions, reserving one to use fresh. Transfer the remaining portions into baggies and freeze.

Panang Chili Paste

Makes about ¾ cup

INGREDIENTS

½ t whole white peppercorns

1 t coriander seed

½ t cumin seed

10 dried red chilies, the cayenne variety

1 stick lemongrass - thinly slice the bottom six inches of the stalk

2 inch piece fresh ginger, peeled and chopped

3 fresh cilantro stems

5 ounces shallot, chopped

10 cloves garlic, peeled and chopped

2 anchovies

1 T peanut butter

METHOD

Soak the chilies in 5 T hot water for 1-2 hours.

Grind the peppercorns, coriander and cumin seeds.

Add the chilies to a Cuisinart with the soaking water. Add the ground spices and the remaining ingredients. Process until a smooth paste forms.

Divide the paste into 2 portions, reserving one to use fresh. Freeze the remaining portion.