Red Thai Curry Paste

• 1/4 whole Red Onion
• 1 stalk Lemongrass, Rinsed And Chopped
• 4 cloves Garlic, Peeled
• 1 piece Ginger Root, Peeled (about 1 Inch Cube)
• 1 teaspoon (heaping) Cayenne Pepper
• 2 Tablespoons (heaping) Ketchup
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons White Pepper
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Low Sodium Soy Sauce
• 1 teaspoon Sugar
• 2 Tablespoons Chili Powder
• 1/2 cups Coconut Milk
• 1 whole Lime, Juiced
• 1-1/2 teaspoon Ground Coriander

1. Add all ingredients to a food processor or blender, then blend until completely combined. Taste, and if it needs more heat, add more cayenne or some red Thai chili paste.
2. Refrigerate overnight if possible. Plan on cooking the sauce before adding to the dish, just to ensure the flavors come bursting onto the scene.

ubc, stalk, garlic, ginger root, cayenne pepper, ketchup, ground cumin, white pepper, fish sauce, soy sauce, sugar, chili powder, coconut milk, ground coriander

Taken from tastykitchen.com/recipes/condiments/red-thai-curry-paste/ (may not work)