Recipes: 2017

1 shallot (or 1/4 cup chopped purple onion)
1 stalk fresh lemongrass (minced, or 3 tbsp. frozen prepared lemongrass; available at Asian stores)
1 to 2 red chilies (or 1/2 to 1 tsp. cayenne pepper, or 2 to 3 tsp. Thai chili sauce)
4 cloves garlic
1 thumb-size piece galangal (or ginger, sliced)
2 Tbsp. tomato ketchup (or good-tasting tomato puree)
1 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. ground white pepper (available in most spice aisles)
2 Tbsp. fish sauce (or for vegetarians 2 Tbsp. soy sauce, plus salt to taste)
1 tsp. shrimp paste (or for vegetarians 1 Tbsp. Thai golden mountain sauce, both available at Asian stores)
1 tsp. sugar
1 1/2 to 2 Tbsp. chili powder (from the spice aisle, depending on how spicy you want it)
1 to 3 Tbsp. thick coconut milk (depending how thick you want the paste; reserve remaining for cooking the curry)
2 Tbsp. freshly squeezed lime juice
Optional: 1/4 tsp. cinnamon (or add 1 cinnamon stick to your curry pot)

Recipes