Red Curry Paste
1 Tbl Lemongrass, chopped fine
2 tsp Galangal, chopped fine
2 ea Lime leaves, chopped fine
½ tsp Coriander, toasted and ground
½ tsp Cumin, toasted and ground
1 tsp Cardamom, ground
1 Tbl Shallots, chopped fine
1 tbl Garlic, chopped fine
2 ea Dried red chili, soaked 
½ tsp Shrimp paste

Using a mortar and pestle, combine all ingredients, one at a time, in the order listed (hardest to softest). Make sure each ingredient is finely ground and incorporated before adding the next.

Red Curry with Shrimp
1 Tbl Vegetable oil
6 Tbl Red curry paste, (use half amount if store bought)
2 cups Coconut milk 
¼ cup Red Boat Fish sauce (omit for store bought paste)
2 Tbl Red Boat Palm sugar
2 Cups Shrimp stock
1 lb Shrimp
2 Cups Bok choy, chopped
1 cup Thai Basil 
3 Cups Jasmine rice, cooked


1. In sauté pan or wok, heat oil and sauté curry paste over medium heat until fragrant (1-2 minutes)
2. Add coconut milk, fish sauce, and palm sugar and mix well to incorporate. Bring to a simmer. 
3. Add shrimp stock and taste for balance of flavor- salt, spice, sweet, herbaceous
4. Add shrimp and bok choy and cook until shrimp are cooked (4 minutes)
5. Serve over jasmine rice