Homemade Thai Red Curry Paste

thespruceeats.com

EmpressG

1 shallot (or ¼ cup chopped purple onion)

1 stalk fresh lemongrass (minced, or 3 tbsp. frozen prepared lemongrass; available at Asian stores)

1 to 2 red chilies (or ½ to 1 tsp. cayenne pepper, or 2 to 3 tsp. Thai chili sauce)

4 cloves garlic

1 thumb-size piece galangal (or ginger, sliced)

2 tablespoons tomato ketchup (or good-tasting tomato puree)

1 teaspoon ground cumin

¾ teaspoon ground coriander

¼ teaspoon ground white pepper (available in most spice aisles)

2 tablespoons fish sauce (or for vegetarians 2 tbsp. soy sauce, plus salt to taste)

1 teaspoon shrimp paste (or for vegetarians 1 tbsp. Thai golden mountain sauce, both available at Asian stores)

1 teaspoon sugar

1 ½ to 2 tablespoons chili powder (from the spice aisle, depending on how spicy you want it)

1 to 3 tablespoons thick coconut milk (depending on how thick you want the paste; reserve remaining for cooking the curry)

2 tablespoons freshly squeezed lime juice

Optional: ¼ teaspoon cinnamon (or add 1 cinnamon stick to your curry pot)

Directions at thespruceeats.com

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