* soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled,
minced ginger root ** or 2 dried, soaked in warm water for 20 minutes,
drained and minced, or 1/2 tsp. grated lime zest

The preparation of Thai curry pastes involves pounding or grinding together
an array of spices and herbs. This recipe is very hot; cut down on the
amount of dried red chilies if a milder curry is desired.

In a mortar or a small bowl, combine all the ingredients. Using a pestle or
the back of a metal spoon, press down on the mixture and stir until it
forms a paste. (The curry paste can be prepared ahead and stored in an
airtight container in the refrigerator for up to 1 week or in the freezer
for up to 3 months.)

Makes 3 to 3 1/2 Tbsp.

From "Eating Well", Jan/Feb, 1992.

Stichworte: Thai, Condiment