If authentic Thai is what you're looking for than you need this Easy Thai Red Curry Paste. With only seven ingredients and one massive amount of POW this delivers. Adapted from Sujet Saenkham's Spice I Am.
6inchpiece of fresh gingerpeeled and chopped into 3 pieces
2tbspshrimp paste
6leaveskaffir lime
3/4cupwater
Instructions
Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
In a food processor add the drained chiles, garlic, lemongrass, shallots, ginger, shrimp paste, kaffir lime leaves and water. Purée until a smooth, thick paste.
Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.