Red Curry Paste and Fermented Srirachi Sauce

Red Thai Curry

With a mortar and pestle or your blender/vitamix, puree the following:

1 tablespoon cilantro roots or stems
3 Dried whole chilis
1 1/2 tablespoons ginger
1/4 cup garlic
3-4 tablespoons sliced lemongrass
1 tablespoon salt
3/4 cup shallots
1 tablespoon Kaffir Lime Zest or bitter limes

To make a fermented “Sriracha Sauce”
puree 1 tablespoon anchovies with 2 tablespoons apple cider vinegar or kombucha vinegar
1 tablespoon organic date or cane sugar
1/2 tablespoon coarse sea salt
2 teaspoons cayenne pepper

mix curry paste and vinegar/fish mix together, put in a mason jar, top with a cabbage leaf until all oxygen sealed in jar, close tight and wait 3-5 days until bubbly.