Penang Red Curry Paste - cooking recipe

Ingredients

4 tablespoons tomato paste
1 small onion, peeled and quartered
1 tablespoon galangal, peeled and sliced (or substitute ginger)
3 garlic cloves
1 tablespoon soy sauce
1 teaspoon dark soy sauce
2 tablespoons fish sauce (if unavailable, substitute regular soy sauce)
1 teaspoon shrimp paste
1 tablespoon paprika
2 tablespoons chili powder
1 tablespoon coriander seed, ground
1 -2 red chili pepper, depending on how spicy you want it, deseeded
1/2 teaspoon turmeric
1 tablespoon cumin
2 kaffir lime leaves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 (14 ounce) can coconut milk
1/2 lime, juice of

Preparation

Place all ingredients (except garnish) in a food processor. Process well to form a paste.
Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok / large frying pan, or in a covered casserole dish in the oven.
Bake meat based penang curry at 375 degrees F. for at least 1 hour, or until meat is well done.
Garnish your Penang Curry dish with the fresh basil leaves.