I would love an easy thai curry paste recipe?

I always buy jarred green or red curry paste to make sauces with but I'd like to make my own with fresh ingredients. Any recipes suggestions?I would love an easy thai curry paste recipe?
Green curry paste from http://thaifood.about.com/od/thaicurrypa鈥?/a>

YIELDS: approx. 1 cup fragrant Thai Green Curry Paste (enough for 1 large curry)

1 stalk lemongrass, minced (see below), OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)

1-3 green chilies, sliced (if you can't find Thai green chilies, use jalapeno chilies)

1 shallot, sliced (OR 4 Tbsp. minced purple onion)

4-5 cloves garlic

1 thumb-size piece of galangal OR ginger, thinly sliced

1 cup fresh coriander leaves %26amp; stems, chopped

1/2 tsp. ground cumin

1/2 tsp. ground white pepper (available in most supermarket spice aisles)

1/2 tsp. ground coriander

3 Tbsp. fish sauce - if vegetarian: 3+1/2 Tbsp. soy sauce

1 tsp. shrimp paste (available by the jar at Asian stores) - if vegetarian: substitute 1 additional Tbsp. soy sauce

1 Tbsp. lime juice

1 tsp. brown sugar

3-4 Tbsp. coconut milk (enough to blend ingredients %26amp; keep blades moving)



Please see their website for complete instructions



Here's the ingredient list for red curry paste: http://thaifood.about.com/od/thaicurrypa鈥?/a>



Ingredients:



1 shallot OR 1/4 cup purple onion, chopped

1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)

1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce

4 cloves garlic

1 thumb-size piece galangal OR ginger, sliced

2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)

1/2 Tbsp. ground cumin

1 tsp. ground coriander

1/4 tsp. ground white pepper (available at your supermarket or Asian food store)

3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)

1-2 tsp. shrimp paste (omit if vegetarian), available by the jar at Asian stores

1 tsp. sugar

2 Tbsp. regular chili powder

1/4 can good-quality coconut milk (or just enough to keep the blades turning), reserve remaining for the curry

2 Tbsp. fresh-squeezed lime juice

Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)



Again, the full instructions are on the website.I would love an easy thai curry paste recipe?
Although Thai curry paste can be purchased in oriental food

specialty markets (and it is very good), it is usually

preserved in a vegetable oil base, often tropical oils.

Here's a recipe for both Red and Green curry paste I



Thai Curry Paste



1 tspn caraway seed

1 tspn coriander seed

1 tspn chopped dried makrood rind

1 tspn ground dried laos root (kah)

2 tblspn chopped fresh lemon grass (use bottom 2鈥?of stems only)

2 tblspn chopped red onion

10 cloves garlic, peeled

chili (see notes below)

1/2 tspn salt

1/2 tspn water



RED CURRY PASTE: combine first 7 ingredients in blender at

medium speed until coarse ground. In mortar combine chili,

salt and blended spices and grind to paste with pestle. Add

water and grind till well mixed.



Authentic traditional Thai red chili is prepared by cutting

open 6 dried chilis and removing the seeds. Soak the pods in

water for 30 minutes, drain and squeeze out the excess water.



2 tblspn chili powder can be substituted for fresh chilis.

The Tuong Ot Sriracha chili sauce mentioned in a previous

missive will also work well.



GREEN CURRY PASTE: Prepare as above but substitute fresh green

serrano chilis for the red chilis, fresh makrood for the dried,

fresh laos root for the dried.



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Makrood leaves and rind: small double leaves - figure 8 shaped

with lime-like fragrance, have a sour, strong pungent taste,

are also used in soups and thinly sliced in salads.



Laos root (kah) is very strong %26amp; sharp with penetrating odor,

not unlike eucalyptus.

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THAI RED CURRY PASTE.



Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Thai



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 Dry Red Chili Peppers.

1/2 c Shallots, peeled and sliced

1/4 c Garlics, chopped.

2 tb Galanga root, cut to strips.

1/4 c Lemon grass, sliced.

1 tb Kaffir lime rind, cut fine.

2 tb Coriander seeds.

1 tb Fennel seeds.

1 tb Kapi (shrimp/fish paste).

2 ts Salt.

2 ts Peppers.



Cut open dry red chili pods. Discard seeds, and soak in water for a

few minutes.

Put all ingredients in a mortar and pound till mixed finely.

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THAI CURRY SPICE PASTE



Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Spices Thai



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 sm Dried red chilies with

Their seeds, broken into

Small pieces OR

1 t Cayenne pepper

1 t Heaping whole black

Peppercorns OR

1 t Ground black pepper

1 tb Heaping whole coriander

Seeds OR

1 tb Ground coriander

1 t Heaping whole caraway

Seeds OR

1 t Ground caraway

1/2 Lemon's zest, minced

2 Inch piece ginger root,

Peeled and minced

8 cl Garlic, peeled and minced

4 Shallots, peeled and

Minced

1 t Anchovy paste

6 Sprigs coriander, finely

Chopped

1 t Salt

3 tb Vegetable oil



Grind the whole spices and add any ground ones. Into a food processor,

pour the mixture and add the remaining ingredients (except for 1 tablespoon

of the oil. Grind as fine as possible. Using a spatula, transfer the paste

to a jar and pour in the last tablespoon of oil. Cap tightly and

refrigerate until needed. Keeps 2 months in the refrigerator. Makes

approximately 8 ounces.



NOTES: Although substitutions for hard-to-find ingredients have been made,

this curry paste still carries the true flavor of Thailand. Use it

in

Thai curries unless otherwise specified. A little added to stir-fry

dishes or rubbed into chicken as a marinade before barbecuing or

grilling will add a real Thai accent. A teaspoon added to a meatloaf

mixture or meat balls, transforms them into something that is rather

exotic, and when combined with peanut butter and coconut milk, it

makes a tangy and aromatic sauce for Thai-style satays.



Use whole spices whenever possible. Anchovy fillets may be

substituted for the anchovy paste. Shallots are preferable to

onions; if not available, use an equal amount of a red onion.

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