Recipe for Red and Green Curry Pastes (Thai Curries) 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 x Shallots
3 x Cloves garlic
2 stalk lemon grass
1 tbl Coriander seeds
1 tsp Cumin seeds
1 tsp Black peppercorns
10 x Dried red chilies
1 tbl Chopped coriander root
1 tbl Ground galangal
2 tsp Grated lime peel
A small piece of trassi
Instructions:
Instructions: This is used for beef and other robust dishes.

Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chilies and chop.

Pound or process all the ingredients to a smooth paste.

* For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chilies instead of dried red and adding 2 tbsp chopped coriander leaves.

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