~Red Thai Curry Paste~

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1 cup Dried Red Chillies (About 12-16 dry chillies) (Soak in 1/2 cup lukewarm water for 30 minutes)

1/2 cup Ginger paste or 1 medium sized peeled ginger  

2 tbsp lemon grass paste

2 tbsp celery paste  

2 tbsp coriander powder

1 tbsp cumin powder 

1/2 cup chopped cilantro (chop including stems) 

1.5 tbsp Lime zest 

2 tbsp Coarsely ground black pepper (or 10 black peppercorns) 

1 tbsp brown sugar or cane sugar (White sugar would be fine too) 

1 tbsp Garam masala 

1/2 tbsp Turmeric powder 

1/4 tsp cinnamon powder

Pink Himalayan salt (regular salt works fine too) 

2 tbsp oil ( for a smooth paste) 

• Blend all the ingredients (including the soaked water of the dried red chillies) into a smooth paste while adding the oil slowly to get a semi-coarse yet smooth consistency for the paste.
• I usually put this paste into an ice cube tray and then freeze it for future use (Frozen curry paste lasts for 8-12 months).
• You can also store it in an airtight glass jar (Add 2 tbsp of oil as a preservative). 
• You can use this curry paste with noodles, Thai curries, Fried rice, etc.