1 tbspgalangalgrated (similar to ginger but citrusy)
5cloves garlic
1 3-4 inchlemon grass
2 lime leaves
1/2tspshrimp pasteI have used 1 tbsp Fish Sauce as subsitute
Thai Red Curry
2tbspThai red curry paste
1 tbsptomato paste
1 tbsppeanut oil
2 canscoconut milk 1 full fat, 1 low fat
2-3 tbspbrown sugar
1/4 cup fish sauce
1/2cupbamboo shoots
2 cupsmushroomsmix of chopped cremini, shiitakes, beech
1 canbaby corn cut into 1 inch chunks
2 small zucchinicut into 1/2 inch rounds
1bell pepperred, yellow, or orange
1 blockfirm tofudrained, cut into 1 inch chunks and patted dry
Thai basilgarnish
1limecut into wedges
Instructions
Red Curry Paste
Drain the chillies and gently remove as many seeds and stems as possible. In a mortar and pestle grind the chillies until they are paste like and then add 1 ingredient at a time and keep grinding until all ingredients are combined into a rich nice paste. If you need to loosen it up, add a bit of the water from the chillies to get to the right consistency. Store in an airtight container in fridge for upwards of a month, or freeze in tablespoon size amounts