Store bought Thai curry paste can be blistering hot, as it is often made with Thai bird chili peppers. Serrano chilis can be used instead and this simple recipe lets you adjust the heat to your liking.
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Type of dish: condiment
Servings: about 3/4 cup
Equipment: frying pan, blender, glass jar
- 2 to 4 serrano peppers (or more)
- 3 large garlic cloves, minced
- 2 TB lemongrass, crushed and chopped
- 4 TB cilantro, finely chopped
- 1½ tsp shrimp paste*
- ½ tsp cumin seeds
- coconut oil as needed
- ½ tsp coriander seeds
- In a frying pan over low heat toast cumin and coriander seeds for about 5 minutes and the let cool.
- Put all ingredients in a blender except coconut oil and pulse to blend in to a paste.
- If too thick add coconut oil to thin it out a bit.
- Store in a glass jar, refrigerated for up to 3 to 4 months.
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*Any Asian shrimp paste will do, just make sure to check the label. Sugar is often added.
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