Classically red curry (and green curry) has shrimp paste in it, to create the umami flavours in my versions I use miso paste to create the same flavour profile.
Makes 1 cup paste (about 6 serves).
Soak the dried chillis in warm water for ten minutes and then drain them.
In a hot pan, dry roast the coriander seeds, cumins seeds and peppercorns for a few minutes until the cumin seeds are lightly browned.
In a food processor, process the spices into a powder. Add all the other ingredients to the food processer and process until the mixture is a reasonably smooth paste.
The mixture can be frozen into single use portions for months or stored in a jar in the fridge for up to two weeks.
To make two serves of curry add two tablespoons of paste to hot saucepan. Fry in a little oil until fragrant and then add two cups of hot water. Bring to the boil and then add vegetables and tofu. Simmer until everything is cooked, then add a cup of coconut milk and season with soy sauce.
Some ingredients in the curry paste can be hard to find so you can make substitutions where necessary.