Red Curry Paste

Preparation:

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.

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.

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.

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

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.

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.

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