Red Curry Paste

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   Preparation:

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   1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.

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   2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Note that it will taste very strong at this point, but will mellow when you add your ingredients plus remaining coconut milk.

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   3. To use immediately, fry the paste in a little oil to release the fragrance before adding your choice of meat, tofu, wheat gluten, or vegetables.

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   4. Add remaining can of coconut milk to create the curry sauce. If more sauce is desired, add some good-tasting chicken/vegetable stock.

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   5. Include leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves if desired (available fresh or frozen at Asian stores). For even more flavor, add 1/2 tsp. more shrimp paste or a little more Golden Mountain Sauce if vegetarian.

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   6. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk.

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   7. When serving your curry, sprinkle over a handful of fresh coriander/cilantro and/or basil, and ENJOY!

No additional tips available.