Mild Red Thai Curry Paste

Soak chilies - Place ancho chilies in a heatproof bowl. - Cover with boiling water and soak 20–30 minutes until soft. - Drain. Note: If using Chili Powder, Boil water at a 1:3 or 1:4 ratio and pour it over the chili powder; let it sit to bloom. Note2: You can use any chili of your choice, dried or powdered to change flavor or heat profiles. Ancho has almost no heat.

Chop and Purée - In a blender or food processor, purée the garlic and shallots. - Add oil, zest, ginger, shrimp or anchovy paste, Coriander, cumin, and fish sauce. Purée again. - Set aside and purée the rehydrated, deseeded chilis. Omit if using chili powder

Mix Together - Stir together the Puréed ingredients with rehydrated and puréed Chilis or rehydrated chili powder. - Stir in Lemongrass Turmeric paste

4.5. Cook down - Transfer paste to a sauté pan. Cook on low heat 5–10 minutes, stirring often

Note Taste and adjust: add sugar for balance, fish sauce for saltiness, or lime juice for brightness.