Kosher Thai Curry Paste

It turns out that Thai curry paste traditionally contains shrimp paste, so it's pretty much a no-go for us Yids. I looked but have not yet located any certified versions, and I have a pretty wide array of kosher products available to me at the many kosher stores here in Teaneck. The following is my own version, and it's spicy and mouthwateringly savory. It calls to mind all the Thai flavors (except basil, that goes in later as cooking finishes), and works well as a marinade, as a curry starter or as a sauce. A mortar and pestle or a spice grinder is ideal for mashing all the ingredients together, but that takes elbow grease; the small bowl attachment of a food processor works well also.

Ingredients:

1/3 cup shallots, chopped
5 cloves garlic, chopped
1 thumb-size piece of fresh ginger, peeled, small dice
3/4 tsp dried ground tumeric (or fresh, if you can find it!)
1/2 tsp ground coriander
1 tsp ground cumin
3/4 inch piece of lemongrass stalk, small dice
1/2 to 3/4 tsp dried chili flakes (I used one small dried red chili)
1/8 tsp black pepper
1/8 tsp ground bay leaves or 2 kefir lime leaves (optional -- one can also place a bay leave in the curry itself when cooking)
1-2 tbsp ketchup
1 tbsp brown sugar
1-2 tbsp soy sauce
2-4 tbsp coconut milk
1 tsp kosher salt (or to taste)

Combine dry ingredients and mash. Add liquids sparingly and process until smooth. Use as a marinade or in recipes. Thai chicken curry recipe to follow.