This versatile paste forms the heart of many Thai curries, stir-fries, soups, and marinades. Making your own red curry paste from scratch allows you to customise the level of heat and freshness according to your preferences.

1. Prepare the Dried Chilies:
   • Remove the stems and seeds from the dried red chilies.
   • Soak the dried chilies in warm water for about 10 minutes or until softened. Drain.
2. Toast the Spices:
   • In a dry pan over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant. Be careful not to burn them. Let them cool.
3. Blend the Paste:
   • In a food processor or a mortar and pestle, combine the soaked dried chilies, toasted spices, garlic, shallots, lemongrass, galangal or ginger, lime zest, cilantro roots, salt, ground turmeric, paprika, and shrimp paste (if using).
   • Blend or pound the ingredients into a smooth paste. You might need to scrape down the sides of the processor or mortar to ensure everything is well combined.
4. Final Touches:
   • Heat the vegetable oil in a pan over low heat. Gently fry the curry paste for a few minutes until the aroma becomes more pronounced. This step helps to develop the flavours.
5. Storage:
   • Store the red curry paste in an airtight container in the refrigerator for up to a couple of weeks. Alternatively, you can freeze it in ice cube trays and transfer the frozen cubes to a resealable plastic bag for longer storage.

Now that you have your homemade Thai Red Curry Paste, you can use it as a base for various Thai dishes like Red Curry Chicken, Thai Red Curry Vegetables, or even marinating meats for grilling.