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Thai Red Curry Paste

Ingredients

• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup OR good-tasting tomato puree
• 1 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground white pepper (available in most spice aisles)
• 2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
• 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
• 1 tsp. sugar
• 1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
• 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

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