Red Curry Paste

Directions

1. 1
   Drain the soaked red chiles. You do not need to remove all the seeds. I recommend removing the seeds from a portion of the chiles (say, 1/4 to 1/2) unless you like very spicy curries.
2. 2
   Combine the coriander seeds, cumin seeds, and white peppercorns In a small, dry skillet over medium heat. Toast until fragrant and the white peppercorns are beginning to get a little color, about 3 minutes. Set aside to cool.
3. 3
   Combine the cooled, toasted spices along with the remaining ingredients in a blender or food processor. If using a blender, put the lighter ingredients in first and the heavier ingredients on top. As you puree the ingredients, the shallots and garlic will release a lot of moisture, but the mixture will still be fairly dry. With this in mind, be sure to use your blender's tamper to help blend the ingredients evenly. If using a food processor, scrape down the bowl regularly to ensure a smooth paste.
4. 4
   Blend until homogenous and fairly smooth. If desired, pack the paste into ice cube trays and freeze. Pop out the frozen cubes and store in a zipper-top bag. You may store some of the fresh paste in a container in the refrigerator, but be sure to use it within two weeks.
5. 5
   When you use the curry paste, start with one frozen cube (or about 2 tablespoons fresh paste) for a curry that will generously feed two people. This will make a moderately spicy, deeply flavorful curry. If you like very spicy curries, you may want to use up to two frozen cubes (or about 1/4 cup fresh paste). Start small and work your way up. To get the best flavor from your homemade curry paste, fry it in a couple tablespoons of coconut milk before adding other ingredients.