Thai Red Curry Paste



1 shallot

1 stalk fresh lemongrass

1 to 2 red chilies

4 cloves garlic

1 thumb-size piece ginger, sliced)

2 T​bsp. tomato ketchup

1 tsp. ground cumin

3/4​ tsp. ground coriander

1/4​ tsp. ground white pepper

2 T​bsp. fish sauce

1 tsp. shrimp paste

1 tsp. sugar

1 1/2 to 2 Tbsp. chili powder

1 to 3 Tbsp. thick coconut milk

2 T​bsp. freshly squeezed lime juice

Optional: 1/4 tsp. cinnamon



Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point, but will mellow when you add your curry ingredients plus remaining coconut milk. Also, it will turn a stronger red color once it is cooked, bringing out the red chili color
If you prefer a curry sauce rather than a paste, add up to 1 can coconut milk and process.