Lemongrass Primer
6 fresh red chilies about 2 inches long
2 tablespoon minced shallots or scallions, (white part only)
1 tablespoon minced garlic
1 tablespoon paprika
1 tablespoon powdered sereh (powered, dried lemon grass)
1 tablespoon trassi (shrimp paste)
1 teaspoon ground laos (ginger)
1 teaspoon caraway seed
1 teaspoon coriander seed
1 teaspoon finely grated fresh lemon peel
1 teaspoon salt
Under cold running water, wash the chilies and remove their stems. Brush out any seeds that
cling to the skin and break the pods into small pieces.
To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh,
trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend
at high speed for 20 to 30 seconds. Turn off the machine, scrape down the sides of the jar and
blend again until the mixture is a smooth paste. Tightly covered and refrigerated, the paste may be
safely kept for a month or so.
To make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the
dried red chilies and omit the paprika from the recipe. Then follow the above directions precisely.
Green curry paste may be covered and refrigerated for about a month. *VARIATIONS* For a more fiery
paste, include some seeds - the hottest part of the chili.
Yield: 6
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