Thai Curry Recipe & Red Curry Paste

For red curry paste

• 2 to 3 bird's eye chilies - red colored
• 2 kashmiri red chillies or low to medium hot variety of dry red chillies
• 1 inch galangal
• 4 to 5 small garlic cloves or 2 to 3 medium garlic cloves
• 1 to 2 shallots or pearl onions
• 3 to 4 kaffir lime leaves - medium sized
• 2 lemon grass stalks
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon black peppercorns
• 1 teaspoon soy sauce - naturally fermented or brewed
• ½ teaspoon lemon zest - optional
• 2 tablespoons water or coconut milk, add as required
• ½ teaspoon salt or sea salt, add as required

For the thai red curry

• 2 tablespoons toasted sesame oil or coconut oil
• ⅓ or ½ cup chopped carrots
• ⅓ cup chopped baby corn
• 1 cup chopped button mushrooms
• ¼ or ⅓ cup chopped bell pepper - any colored bell pepper
• ¼ cup french beans
• 1 cup chopped cauliflower
• 8 to 10 Thai pea eggplant - turkey berry, optional
• 1.5 cups water or add as required
• 1 cup Coconut Milk (Thick)
• ¼ teaspoon palm sugar or unrefined cane sugar - optional
• salt as required - optional
• 1 tablespoon thai basil chiffonade or whole, chopped or torn