So a couple of quick questions i was hoping to get answered.
Firstly, when it comes to making a curry paste, i dont have a mortar and pestle or a food processor. I do have a blender. Obviously i would have to add a bit of liquid; would this mess up the paste when it comes to the initial frying?
As for the dried chilis used in curry pastes, what would be the most ideal variety? Would it be one to contain heat or more about flavor/color (assuming i was making a red curry or panang paste).
Finally, what is a good high quality brand of shrimp paste? I try to avoid farm shrimp - ethically with the nasty stuff i hear about the labor practices - and would like the paste to be as healthy as possible.
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