Red Curry Paste — 1

3 tablespoons coriander seeds, toasted

2 teaspoons cumin seeds, toasted

6–8 red serrano chilies, seeded and chopped

1 medium onion, chopped

2 garlic cloves, chopped

1 stalk lemongrass, outer leaves removed and discarded, inner core finely chopped

1 (½-inch) piece ginger, finely chopped

3 kaffir lime leaves or the peel of 1 lime, chopped

2 teaspoons paprika

4 tablespoons water

2 tablespoons Tamarind Concentrate (see recipe on page 18)

3 tablespoons vegetable oil

1 teaspoon salt

1. Place all the ingredients in a food processor and blend until very smooth.
2. Transfer to a small saucepan and bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, for 5 minutes.
3. Stir in 1 cup of water and bring the mixture to a boil. Reduce heat, cover, and simmer 30 minutes.