• Preparation Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 20 minutes

• 10-12 dried red Thai bird’s eye chilies (adjust to your desired level of spiciness)
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon white peppercorns
• 4-6 cloves garlic, peeled
• 2 shallots, peeled and roughly chopped
• 1 stalk lemongrass, tender parts only, finely sliced
• 1 thumb-sized piece of galangal or ginger, peeled and sliced
• 1 teaspoon shrimp paste (optional, omit for a vegetarian version)
• Zest of 1 lime
• 2 tablespoons cilantro (coriander) roots, chopped (or use the stems if roots are unavailable)
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon shrimp paste (skip for vegetarian version)
• 1 tablespoon vegetable oil

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.