Red Curry Paste

A concentrate of Thai aromatics (lemongrass, galangal, kaffir lime leaves, red chilies) pounded in a mortar. The mechanical action of the pestle shatters the plant cells, releasing essential oils that would have remained captive with a simple blender. The thermodynamics of curry requires "tempering" (frying): the paste must be sautéed in smoking hot fat (or coconut cream reduced until the oil separates) to extract and dissolve its fat-soluble aromatic compounds before adding the broth.