Thai Red Curry

I have so loved experimenting in making curry pastes I think this one is really quiet good ENJOY!

Ingredients:
1 stalk lemongrass
1-3 chillies ( red)
1 shallot
4-5 cloves garlic
1 thumb- size piece ginger
1/2 cup chopped of fresh coriander
1/2 cup chopped of fresh basil
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1/2 tsp. ground coriander
3 tbsp. fish sauce
1 tsp. shrimp paste or 1/2 tsp. salt
2 tbsp. lime juice
1 tsp. brown sugar
3-4 tbsp. coconut milk ( enough to blend ingredients together)
500 g Chickens
mixed of vegetables
Rest of the can coconut milk

Preparation:
1. Place all ingredients in a food processor, chopper or blender
2. Process well to form  a fragrant Thai red curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chilli for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week.

Method for Curry:
Heat a wok or large frying pan or pot over medium heat. Add 2-3 tbsp. oil and swirl around, then add the red curry paste. Stir-fry until fragrant (1 minute), then add meat ( chicken)& vegetables in allow to simmer until vegetables are cooked. Add in the rest of coconut milk and allow to simmer for 5 mins & serve on a bed of rice.