fresh lemongrass (minced, or 3 tbsp. frozen prepared lemongrass; available at Asian stores)                     

1 to 2 red chilies (or 1/2 to 1 tsp. cayenne pepper, or 2 to 3 tsp. Thai chili sauce)                     

4 cloves garlic                     

1 thumb-size piece galangal (or ginger, sliced)                     

2 T​bsp. tomato ketchup (or good-tasting tomato puree)                     

1 tsp. ground cumin                     

3/4​ tsp. ground coriander                     

1/4​ tsp. ground white pepper (available in most spice aisles)                     

2 T​bsp. fish sauce (or for vegetarians 2 Tbsp. soy sauce, plus salt to taste)   

1 tsp. shrimp paste (or for vegetarians

1 Tbsp. Thai golden mountain sauce, both available at Asian stores)                

1 tsp. sugar                     

1 1/2 to 2 Tbsp. chili powder (from the spice aisle, depending on how spicy you want it)                     

1 to 3 Tbsp. thick coconut milk (depending how thick you want the paste; reserve remaining for cooking the curry)                     

 2 T​bsp. freshly squeezed lime juice                     

Optional: 1/4 tsp. cinnamon (or add 1 cinnamon stick to your curry pot