Name: Red Curry Paste
Yield: Makes about 1 cup
Ingredients: 1 tsp. black peppercorns; 1 tsp. coriander seeds; 2 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced crosswise; 3 Tbsp. finely chopped peeled galangal; ¾ cup dried Thai chiles, torn or chopped into small pieces; 2 small Asian shallots or 1 medium shallot, coarsely chopped; 8 garlic cloves; 5 cilantro roots or 3 Tbsp. thinly sliced thick cilantro stems; 1 1" piece dried kaffir lime zest or 2 very thinly sliced kaffir lime leaves (optional); 1 tsp. (or more) shrimp paste, preferably Thai; A large mortar and pestle; Prik haeng chiles can be found at most Asian markets and will often be labeled as dried Thai chiles or just dried chiles. Prik chee fah chiles are much harder to source; the next best equivalent is Mexican puya chiles.

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Photo by Alex Lau

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby, our No. 3 Best New Restaurant 2018, doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

Recipe notes