Ingredients
2-7 Dried Red Chiles (small, 2-3 inches)
1/4 cup Hot Water
1 Onion, chopped
1 stalk Lemongrass, sliced thin
10 cloves Garlic
1 Ginger, inch, peeled and sliced
1 teaspoon Dried Turmeric or 1 tbsp Fresh Turmeric
1 teaspoon Curry Powder
1/2 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1/4 teaspoon Ground Cinnamon
4 tablespoons Fish Sauce
Preparation
Rehydrate chiles in hot water or coconut milk and let sit for 30 minutes. Place all ingredients in blender or food processor and pulse and then blend until a smooth paste is formed. Use and freeze any remaining paste.
