Thai Homemade Red Curry Paste: Purists insist on mortar and pestle. Alternatively, a food processor speeds up the process.

Ingredients:

• 6 Dried long red or arbol chiles
• 4 Garlic cloves
• 3 Shallots
• One 1-Inch piece fresh ginger
• 1 Stalk lemongrass or lemongrass substitute
• 6-8 stems cilantro
• 1 ½ Tsp ground coriander
• ½ Tsp ground cumin
• 1 Tsp salt
• 8 Black peppercorns

Procedure:

1. With kitchen gloves, slit chiles lengthwise, discard seeds and membrane
2. Cut chiles into 1-inch wide slices and place in small bowl
3. Add 1 cup warm water and let the chilies soak
4. Skin and chop the garlic
5. Skin and chop shallots
6. Place in food processor (with metal blade already in place)
7. Peel the ginger, slice thin strips, mince. Add to food processor
8. Cut off root end of lemongrass, expose stalk, slice off 2 inches and add to food processor
9. Wash cilantro thoroughly, pat dry and discard the leaves
10. Chop stems to measure 2 tsp and add to the processor
11. Add chilis and ½ cup of soaking water
12. Add coriander, cumin, salt, peppercorns, and lemongrass
13. Grind for 30 seconds, scrape sides, and process until paste is formed
14. With gloves, put into bowl and refrigerate, covered