Homemade Thai Red Curry Paste
INGREDIENTS
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1 shallot OR 1/4 cup purple onion, chopped
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1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
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1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
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4 cloves garlic
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1 thumb-size piece galangal OR ginger, sliced
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2 Tbsp. tomato ketchup OR good-tasting tomato puree
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1 tsp. ground cumin
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3/4 tsp. ground coriander
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1/4 tsp. ground white pepper (available in most spice aisles)
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2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
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1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
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1 tsp. sugar
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1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
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3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
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2 Tbsp. fresh-squeezed lime juice
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Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)
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