Thai Red Curry

I love food! I do not eat gluten, dairy or meat, except for seafood. I am wife, mom, grandmother, artist, teacher and seeker

subheading: Curry Paste:

4 large dried red chile peppers, seeds removed (I recommend guajillo)

2 thai chilis or 1 jalepeno, seeds removed (add more for more heat)

10 cloves garlic, peeled

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon shrimp paste

1 tablespoon white peppercorns

3 shallots peeled

grated zest of ½ lime

1 inch galangal or ginger, peeled (I recommend using galangal *see notes for where to buy*)

1 stalk lemongrass, white part only, thinly sliced

small handful of fresh cilantro

subheading: General Curry Portion:

2 tablespoons extra virgin coconut oil

2 pounds steak, chicken breast, chicken thighs, or shrimp, cut into bite sized chunks

1 can full fat coconut milk (14 oz)

1 tablespoon plus ½ teaspoon fish sauce

1 red bell pepper, thinly sliced

juice of ½ lime (1 tablespoon)

small handful of thai basil leaves

subheading: To Garnish:

sliced thai chiles (optional)

lime wedges

fresh cilantro

Directions at slimpalate.com

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