Red Curry Paste

  • 1 shallot
  • 1 stalk lemongrass, minced OR 2 Tbsp frozen prepared lemongrass
  • 1-2 red chilies, OR 1/2 to 1 tsp cayenne pepper, OR 1-2 serrano chilies, OR 1-2 tsp Thai chili sauce
  • 4 cloves garlic
  • 1 thumb-size piece galangal OR ginger
  • 2 Tbsp tomato paste
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 3 Tbsp fish sauce
  • 1-2 tsp shrimp paste (optional)
  • 1 1/2 tsp sugar
  • 2 Tbsp chili powder
  • 1/4 can good-quality coconut milk (or just enough to keep the blades turning), reserve remaining for the curry
  • 2 Tbsp fresh-squeezed lime juice

Combine all ingredients in a food processor and combine until mixture becomes an even paste.  To use, fry in a small amount of oil and add coconut milk or store in a jar for up to 3 weeks.