Red Curry Paste 5 dried red chilies (up to 10) 10 cloves garlic chopped 1 teaspoon chopped galangal 1 tablespoon thinly sliced lemon grass 1/2 teaspoon zest of kaffir lime (ordinary lime ok) 1 teaspoon cilantro root chopped 5 black pepper corns 1 tablespoon roasted coriander seeds 1 teaspoon roasted cumin seeds 1 dash thai fish sauce 1 teaspoon fermented shrimp paste (kapi), up to 2 Mix in a mortar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives. Recipe By: Muoi Khuntilanont Yield: 1