Thai Red Curry Paste (Phrik Kaeng Phet)
Thai red curry paste is the base of countless Thai curries, and making it yourself takes only a mortar and a few minutes of pounding. This version relies on fresh red chiles, lemongrass and ginger, with trassi (fermented shrimp paste) adding a deep savory note that jarred pastes often lack. Cilantro stems go in along with the leaves, and a pinch of cumin rounds it out. It keeps for a month in the fridge.
Instructions
Put the chopped red chiles, pressed garlic, lemongrass and onion into a mortar. Pound and grind them until they break down into a rough, damp mass.
Add the ginger, cilantro, cumin and trassi. Keep grinding until everything comes together as a smooth, fluid paste with no large pieces left.
Stir in the oil until it is evenly mixed through. Spoon the paste into an airtight container and keep it in the refrigerator for up to 1 month.
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