Red curry paste from The Wok - Recipes and Techniques (page 586) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute miso for shrimp paste.

  • boberonicus on April 22, 2024

    A solid recipe, but impossible to make as written. First, it's unlikely that your mortar can fit all of this stuff unless it's say, a restaurant sized molcajete. Secondly, I work out, but pounding fibrous galangal root is just not going to yield a smooth paste anytime this year. I resorted to using a food processor, which (as Kenji has discussed) is not as tasty. But it did the job.

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