Thai Red Curry Paste

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

13 ingredients

6 steps

Ingredients

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

Directions

1

Place all ingredients in a food processor or blender and process well.
2

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

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

When serving, sprinkle fresh coriander and/or ground nuts over the curry.
6

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