Mix in a mortar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.

The curry
6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tsp sweet basil
2 tsp fish sauce
1 tsp palm sugar
oil for cooking
1-3 tsp of the red curry paste method cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface.

Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

Serve over rice, or in a serving bowl with other Thai dishes.

Place chuck roast on a sheet of aluminum foil, approximately 12 inches x 25 inches. Mix together green chilies, chili powder, oregano and minced garlic. Spread this mixture on the roast and seal the foil all around.

Place in a roaster and bake at 300°F. for 4 to 4-1/2 hours. The roast should be very tender and fall apart. Discard the bone and fat. Transfer the drippings to a large pan and stir in the canned tomatoes and shredded beef. Mix well and heat through. Add salt and cayenne pepper to taste.

Serve on flour tortillas topped with your choice of condiments, including tomatoes, cheese, lettuce, sour cream, guacamole, etc.

In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and garlic until browned, drain off any drippings and remove to large bowl.

Stir cumin, oregano, jalapeño and cilantro into pork mixture.Clean out skillet by wiping with paper towel and heat over medium-high heat. Place one tortilla in skillet, top with half of the pork mixture, spreading evenly and sprinkle with 2 tablespoons cheese.

Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla. Turn and brown on other side, remove to cutting board and cut into 8 wedges.

Repeat process to make 8 more quesadilla wedges. Serve with salsa.

Store the paste in a covered glass jar in the refrigerator for up to 3 months.

Make sure that the seeds have been removed from the chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350°F. Allow the mixture to cool for 5 minutes and process in food processor until smooth.

Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.