5 red dried chilies, soaked 15 minutes in room temperature water
5 cloves garlic
1/2 tablespoon sliced galangal (omit if unavailable)
1 coriander root or stem
1/2 tablespoon kaffir lime or lemon zest
1 1/2 tablespoons sliced lemongrass
1/2 teaspoon cumin seeds, roasted until they pop, then ground
1/2 teaspoon coriander seeds, roasted until they pop, then ground
1 teaspoon salt
4 pieces of shallot
1/2 teaspoon shrimp paste
Pound or process all ingredients until they are well blended into a smoothe paste (5-10 minutes of pounding). Add salt and pepper to taste.
Paste will keep for 2 weeks in refrigerator in air tight container or 2 months in freezer.
Use about 2 tablespoons to serve 3-4 people.
Only difference between red and green curry is color of chilies.