Thai red curry paste has typical ingredients like lemongrass, galangal, shrimp paste, shallots, cilantro root,red chilies and spices like coriander, cumin, fennel black pepper seeds turmeric root. These ingredients are typically ground together in a mortar and pestle.
When making curries, this paste is cooked in oil to release flavors and reduced the spiciness of the chilies.
2 Tbsps red curry paste
1/2 cup medium shrimp with shells on
2 cups butternut squash, in slightly big chunks
5 asparagus, cut into half
1 14 oz can straw mushrooms
1 cup coconut milk
1 tsp palm sugar
Heat wok, add the thick part of the coconut milk into the wok and add the red chili paste and cook with the butternut squash. Cook until you see oil coming out from the coconut.
Then add 1/2 cup water and bring to a boil. Add the straw mushrooms, asparagus, and shrimp. Cook until vegetable are done. Add fish sauce and palm sugar to taste and serve hot.