From America's Test Kitchen
Red Curry Paste


This paste is hotter and even more versatile than green curry paste.
 Dried red chiles are traditionally used, but we found a combination
 of dried and fresh red chiles created a better texture. Red curry is
 delicious paired with beef, pork, duck, chicken, and all types of
 seafood. This recipe is designed to be prepared in a food processor.
 Cut the quantities in half if using a minichopper.
 See the instructions below for tips on handling lemon grass.

Makes about 2 cups (for 4 curries) 1/2 ounce small whole dried red
 chiles (Thai, japonés, or de árbol), stems snapped off, chiles
 broken in half, and seeds shaken out (about 1/2 cup)  
4 large jalapeño chiles (red) or 6 medium jalapeño chiles, stemmed,
 seeded, and chopped coarse (about 3/4 cup)  
3 - 4 stalks lemon grass   
20 medium cloves garlic , minced or pressed through a garlic press
 (about 1/3 cup)  
3 tablespoons minced fresh ginger   
1 medium shallot , chopped coarse (about 3 tablespoons)  
2 tablespoons minced cilantro stems   
2 tablespoons ground coriander   
2 tablespoons peanut oil (or canola)  
4 teaspoons grated lime zest from 4 limes  
2 teaspoons ground cumin   
1 teaspoon table salt   
1/2 teaspoon ground black pepper   
1/2 teaspoon anchovy paste , or shrimp paste, (optional)  
  
1. Place the dried red chiles in a small bowl and pour hot water over
 to cover. Let stand until soft and dehydrated, about 30 minutes.
 Remove the chiles, discarding the liquid. Dry the chiles with paper
 towels.

2. Place all the ingredients in a food processor and pulse 10 times,
 each pulse lasting 4 to 5 seconds; stop and use a spatula to push
 down the ingredients every few pulses. Once the ingredients begin to
 form a paste, process until smooth, stopping occasionally to push
 down the ingredients, about 3 minutes. Store in a covered glass
 container or bowl in the refrigerator for up to 1 month or in the
 freezer for several months. (If freezing, divide the curry paste
 into 1/2-cup amounts, so that one portion will make one recipe, and
 freeze individually.)

STEP BY STEP: Mincing Lemon Grass 
1. Trim all but the bottom 3 to 6 inches of the lemon grass stalk. 

2. Remove the tough outer sheath from the trimmed lemon grass. If the
 lemon grass is particularly thick or tough, you may need to remove
 several layers to reveal the tender inner portion of the stalk. 

3. Cut the trimmed and peeled lemon grass in half lengthwise, then
 mince fine.