Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.

If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point but will mellow when you add your curry ingredients plus the remaining coconut milk. It will also turn a stronger red colour once it is cooked.

Use immediately or store in an airtight container in the refrigerator for up to one week. The paste can also be frozen for up to six months.