Thai Red Curry Paste


1 shallot OR 1/4 cup purple onion, chopped
1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper (available at your supermarket or Asian food store)
3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
1-2 tsp. shrimp paste (omit if vegetarian), available by the jar at Asian stores
1 tsp. sugar
2 Tbsp. regular 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
Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)


1 comment: