Red and green curry pastes

Well, here is recipe for something you can probably find in a supermarket. And if you don't have it then it may be even harder to get ingredients mentioned here... Anyway, it's just so much better than the store-bought thing that you should try making it. Flavors are so richer, try it with thai-style dishes, like coconut chicken :)

Red curry paste

Makes: about 3/4 cup
Time: 25 minutes

Ingredients:

• 10 Thai or other medium to hot dried red chiles, seeded, or to taste
• 4 dried lime leaves, fresh lime leaves, finely chopped, or 1 tablespoon minced lime zest
• One 1/2-inch piece fresh galangal or 4 dried quarter-sized pieces or one 1-inch piece fresh ginger, peeled and roughly chopped
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 2 stalks lemongrass, peeled, trimmed and roughly chopped
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and smashed
• 2 tablespoons cilantro roots, rinsed well, or 3 tablespoons chopped fresh cilantro stems
• 3 tablespoons peanut oil

The Recipe:

1. Soak the chiles, along with the lime leaves and galangal, if using dried, in warm water for about 15 minutes.
2. Put the coriander and cumin seeds in a small skillet over medium heat. Cook, shaking the pan occasionally, until lighly browned and fragrant, abotu 3 minutes. Cool, then grind to a powder in a spice or coffee grinder.
3. Drain the chiles and lime leaves and, along with all the remaining ingredients except the oil, transfer to a blender or food processor; grind to a paste, stopping the machine to scrape down the sides as necessary. Gradually add the oil while blending; you're looking for a fairly smooth, thick paste. Store in a tightly covered container and refregerate for up to 2 weeks.

Green curry paste: Subtitute fresh green chiles for the red chilles and add 1 tablespoon ground turmeric in Step 3.