Ingredients

4              dries chilies, seeds removed, soaked in water
5              roasted shallots (Tips: roast them with the skin then skin off after roasted)
2              roasted garlic bulbs (Tips: roast them with the skin then skin off after roasted)
1              tbsp. mince roasted galangal (Tips: roast them with the skin then skin off after roasted)
1 1/2      tbsp. chopped lemon grass
2              roasted cloves
1              tbsp. roasted coriander seeds
5              pepper corns
1/2         tsp. roasted cumin seeds
1              tsp. shrimp paste
1              tsp. salt

Pound or blend all ingredients until ground

Note: Mostly, Thai people like to stew beef or chicken with Masaman Curry Paste with coconut milk. Please see more detail in Thai Recipes.

Grand mom’s tricks and tips: traditionally, we should ground all ingredients in a mortar then you can get more fragrant and tasty red curry paste. However, to use a blender to ground them is acceptable. If you use mortar to ground them, you should put and ground each ingredient from the first ingredient.