I love having curry pastes frozen and ready to use from my freezer. All homemade so I can adjust and personalize the heat, etc. This recipe is based on one I found on a website- Hot Pepper Madness. com. I have certainly made a few great curries using my version of this paste.
1 red pepper, stemmed, seeded and roughly chopped
4 small red Thai chili peppers, roughly chopped (or use Cayenne or serrano)
1 shallot, chopped
4 cloves garlic, chopped
1 lemongrass stalk (trimmed, woody parts removed)
6 stalks green onion, sliced
1 tbsp fish sauce ( or substitute shrimp paste)
1 tbsp fresh ginger
1 tbsp fresh turmeric (ground is good, too)
1 tsp ground cumin
1 tsp ground coriander
½ tsp sea salt
½ tsp ground black pepper
2 tbsp lemon juice
2 tbsp lime juice
2 tbsp grapeseed oil (or use a neutral oil)
1 tbsp brown sugar
Add all of the ingredients to a food processor or blender. Process until smooth, scraping down the sides as needed.
Alternatively, you can grind down the solid ingredients and spices with a mortar and pestle, then slowly add in the liquid ingredients as you mix. Mix until a paste forms to your preferred consistency.
Taste and adjust to your personal tastes. Need more salt? More lime juice? A pinch of sugar? Adjust as needed.
Use as is or freeze. I freeze in 250ml canning jars. Just be sure not to fill the jar more that 3/4 full to allow for expansion during freezing.