Thai red curry paste for fish and shellfish

General

• Kaffir lime zest, finely chopped – 4 g

Produce

• Long red chili peppers, dried, deseeded, soaked and drained – 10 medium (220 g)
• Galangal, chopped – 12 g
• Ginger, chopped – 1 thumb-sized (9 g)
• Lemongrass, chopped – 22 g
• Coriander root, cleaned, scaped and chopped – 3⅝ sprigs (8 g)
• Red shallot, chopped – 11 g
• Garlic, chopped – 5⅔ clove (17 g)

Fish & Seafood

• Shrimp paste (gapi or belachun) – 11 g

Herbs & Spices

• Salt – 2.5 g