To make the Vegetarian Thai Red Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 20 minutes. Once soaked, strain and set aside.

In a small skillet, roast the coriander seeds and whole pepper for a few minutes until fragrant. Turn off the heat and allow it to cool.

In a mixer grinder, combine all the ingredients - whole chilies, coriander seeds, whole black pepper, lemon grass, coriander stems, red serrano chillies, galangal, garlic cloves, spring onions, basil leaves, salt to taste into a smooth paste adding a few tablespoons of water whenever required.

The red curry paste should be thick and not watery. The Thai red curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes.

The Thai Red Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.