Searched few old recipes from my drafts and found a simple Thai red curry paste. I adapted this recipe from US Masala. Also, I am tagging this post under how-to's or Basics since I haven't posted anything under that category for long time. Now you go ahead to see how to prepare Thai red curry paste.
Preparation Time: <10 minutes
Makes: 1/4 cup
Shallots / Small Onions - 2 nos
Garlic cloves - 4 nos, big in size
Lemon grass - 1 stack
Galangal / Ginger - 1 inch length
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Black peppercorns- 1/4 teaspoon
Rinds of one lemon - 1 tablespoon
Dry red chilli - 7-8, adjust as per your taste or based on the spiciness of the chilli
Coriander roots - 3 nos
1) Remove the seeds from dry red chillies. Soak it in 1/4 cup of hot water for 10-15 minutes.
2) Drain the water and add the soaked chillies along with other ingredients in a mixer/blender and make a smooth paste of it by adding small quantity of water.
3) Keep refrigerated until you use it.