Thai Red Curry Paste

• shallots, sliced (or scallion if shallots not available)↗3
• stalk lemongrass (or 2 tsp. lemon zest)1
• red chilies (more or less-depending on how spicy you like it) or 1 -3 teaspoon thai red chili sauce↗1 -3
• garlic cloves↗3
• inches slice gingerroot, peeled and sliced thin (may be substituted with galangal)2 inches
• black pepper↗1⁄4 teaspoon
• ground cumin↗1 teaspoon
• coriander seeds, ground with pestle & mortar (or a coffee grinder)↗2 tablespoons
• fish sauce (available at Asian grocers, or vegetarian 'fish' sauce or soy sauce if unavailable)↗3 tablespoons
• lime zest (or 1 kaffir lime leaf)↗1⁄2 teaspoon
• sugar↗1 teaspoon
• chili powder↗1 1⁄2 tablespoons
• coconut milk (or more, enough to keep the blades turning)1⁄3 cup

Step-by-step instructions

1. 1

   Place all ingredients in a food processor or blender and process well.

2. 2

   To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or wheat gluten, or vegetables.

3. 3

   Add more coconut milk, as desired. Include the leftover pieces of lemongrass(if using) in your cooking pot - this will add more flavor to the curry.

4. 4

   Before serving, always do a taste test. If not salty enough, add more fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.

5. 5

   When serving, sprinkle fresh coriander and/or ground nuts over the curry.

6. 6

   Store paste in an airtight container in the refrigerator for up to 2 weeks (or longer - the spices will help to preserve it).