This recipe guides you through making a homemade red curry paste from scratch, which can then be used as a base for a flavorful curry dish with your protein of choice, coconut milk, and served with jasmine rice and fresh cilantro.
1. In a food processor, add the shallots, garlic cloves, ginger, lemon grass, soy sauce, rice wine vinegar, cumin seed, coriander seed, fresno chillies, and red bell pepper. Process until a paste forms. At this point you can freeze the paste in cubes or proceed with cooking.
2. Preheat a large pan over medium heat, add 1 tablespoon of oil and cook your protein of choice until done.
3. Then spoon 1/2 cup of the curry paste into the pan and add 1 can of coconut milk. Bring to a boil to really incorporate the curry paste and coconut milk.
4. Top with chopped cilantro and serve immediately with jasmine rice.
