5 cloves chopped garlic
3 fresh medium chillies deseeded and chopped
2 stalks of lemongrass chopped
3 coriander roots chopped
2cm cube of fresh ginger or galangal
1 large shallot or onion
1 teaspoon of Kaffir lime peel
1 tablespoon salt
1 tablespoon white peppercorns
Put all the ingredients of the Thai red curry paste into a blender until a smooth paste. Keep in a fridge for up to 1 week.
Beer, Pinot Noir and Other Whites are the best wines to pair with Red Thai Curry Paste.
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