Red Jungle Thai Curry Paste

7 Large Dried Ancho Chile Pepers, or 3 Tablespoons Crushed Red Peper

½ of a small bunch of cilantro, finely chopped

2 teaspoons Whole Coriander Seeds

1 teaspoon Dried, Whole Papaya Seeds

½ teaspoon Fennel Seeds

1 teaspoons Galangal Root, chopped

1” pieccce Peeled Ginger, finely chopped

2 teaspoons Fresh Lemongrass, chopped

1 teaspoon Salt

1 Tablespoon Kafir Lime leaves, Chopped

3 Large Garlic Cloves, Finely Chopped

2 Tablespoons Shallots (or Onions), finely chopped

2 teaspoons grated Kafir Lime zest, 4 dried Kafir Lime zest strips, or 2 ½ teaspoons grated Lime or Lemon zest

1 teaspoon Paprika

1 Tablespoon Hoisin Sauce

1 Tablespoon Grapeseed oil

• In a food processor Pulverize the Crushed Red Pepper, whole coriander seeds, Galangal root, and Kefire Lime leaves into a powder. 
• Add the  rest of ingredients and whiz to form a smooth paste.

This paste is great for all your Thai curry needs and why not be creative and use it in other ethnic dishes also?