Yield: about 1 cup
This fundamental curry is the “mother” paste for almost all other Thai curries. You also can use it to make the Red Curry with Pork and Watercress.
Use chiles such as Mexican guajillo, puya, New Mexico, Anaheim, or California that are fragrant but not overly spicy.
I just made this paste to break in my new, large, solid granite mortar and pestle. WOW, it's a lot of pounding but the results are mazing! It would be hard to ever go back to the jarred version.
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