Thai curry paste is so delicious, and simple to make. Just blend all of your ingredients in a food processor, I used to chop all of mine by hand because I didn’t have a food processor but save time and use a machine. One red onion, chopped roughly 2 cloves garlic 3 inch piece of ginger, peeled and chopped roughly Stems of 6 stalks of lemongrass, chopped roughly Kaffir lime leaves Toasted whole coriander, ground in a mortar and pestle, or substitute ground coriander Stalks of a bunch of coriander, chopped roughly Tamarind paste Chili, I like the flakes but use fresh or a chili paste if you prefer. This should make enough for two curries Method: Fry your curry paste in neutral oil (canola, sunflower, etc) until fragrant. Add one can of light coconut milk and fill the can with water and add. Bring to a boil and season with fish sauce and agave nectar (or brown sugar/palm sugar if you have it) until you have the right balance of seasoning you will be able to...
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