The red curry paste recipe here will much more than you need for most dishes. I would suggest keeping any extra in an airtight pot and storing in the fridge or freezer.
For the red curry paste:
- 4 dried red chillies
- 3 green tops of spring onions chopped
- 3 tsp garlic infused oil
- 1 tbsp of peeled, chopped ginger
- 1 tsp lemon juice
- juice of 1 lime
- 2 tsp chopped coriander leaves
- ½ tsp white pepper
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 4 tsp Thai fish sauce
- Place all the curry paste ingredients into a food processor and grind to a smooth consistency.