Thai Red Curry Paste
Once you get a spice in your home, you have it forever. Women never throw out spices.  The Egyptians were buried with their spices. I know which one I'm taking with me when I go.  - Erma Bombeck
Print Friendly and PDF
4 stems lemon grass, chopped
4 medium red chilies
2 tsp fresh ginger, grated
4 shallots, chopped
4 cloves garlic, finely chopped
2 tablespoons coriander seeds or 2 teaspoons ground coriander
2 teaspoons cumin seeds or 1 teaspoon ground cumin
2 lemons or limes - zest and juice
2 teaspoons paprika
  1. Cut chiles in half and remove seeds and spine.  You may want to use gloves when doing this.
  2. Over medium heat, toast cumin and coriander seeds in a small skillet.  Stir and toss frequently for 3 or 4 minutes then crush or grind with mortar and pestle or in blender.
  3. Combine chiles, spices and rest of ingredients in the food processor or blender to a coarse paste.  Freezes well.