Thai red curry paste
1 tablespoon whole coriander seeds
2 tsps whole cumin seeds
3 tablespoons chopped shallots (2 small shallots)
3 tablespoons chopped fresh cilantro leaves and tender stems
2 tablespoons chopped lemongrass (fleshy midsection)
2 tablespoons chopped fresh Thai chillies, preferably red(I used 2 red Jalapenos)
2 tablespoons chopped garlic (around 8 big cloves)
1/2 teaspoon salt
1 tablespoon chopped galangal (Thai ginger) or use same amount of regular ginger
2 kaffir lime leaves chopped(or 1tbsp kaffir lime zest)(see at the bottom for substitution)
1/2 tsp black peppercons or 1/2 tsp ground black pepper
MethodRemove stems from the chilies. Then soak them in a bowl of warm water until soft. Drain well and set aside.
Roast the cumin and coriander seeds until fragrant. Chop up the rest of the ingredients.
Kaffir lime substitutionFor each Kaffir lime leaf : 1/2 of a small bay leaf + 1/4 tsp of lime zest + 1/2 tsp lime juice
NoteThis is spicier version of red curry paste.
If you want to make it medium use 1 thai red pepper and a tsp of cayenne pepper for color and cut down the dried chillies to 5 to 6.
If you want to make it mild instead of thai red pepper use a tsp of cayenne pepper for color and cut down the dried chillies to 4.