Thai Curry Paste (Red)

Ingredients

• ●6 dried red chilies (guajillo or dried Thai chilies), seeded and soaked in hot water 15 minutes
• ●3 cloves garlic
• ●2 shallots, quartered
• ●1 stalk lemongrass (bottom 3 inches, tough outer layers removed, chopped)
• ●1 Tbsp fresh ginger or galangal, chopped
• ●1 Tbsp fish sauce
• ●1 tsp shrimp paste (optional — omit for vegetarian)
• ●1 tsp ground coriander
• ●½ tsp ground cumin
• ●Zest of 1 lime
• ●2 Tbsp neutral oil (to help blend)

Method

1. Drain the soaked chilies.
2. Add all ingredients to a food processor or high-powered blender. Blend until a smooth paste forms, scraping down the sides as needed. Add a splash of water if it's too thick to blend.
3. Taste and adjust — more chilies for heat, more fish sauce for saltiness.
4. **To use:** Fry 2-3 tablespoons of paste in oil until fragrant, then add coconut milk and your protein/vegetables.
5. *Storage:** Refrigerator for 2 weeks. Freeze in tablespoon portions in an ice cube tray for up to 6 months.