Red Curry Paste

Use sundried red Anaheim pepper for people who don’t like spicy food. For the spicy version, use red sun-dried cayenne pepper. If the chillies are seeded, it won’t be too spicy.
Cut chillies into small pieces and soak in warm water for 10 minutes. Drain well before putting them in the mortar.

Green Curry Paste

Making green curry paste requires fresh green chilies. The Green Anaheim pepper (Prik Noom or Green Chili) is commonly used in Thailand as it’s sweet, but not too spicy. You can also use green bell pepper, jalapeño or green cayenne pepper. If you don’t like coriander or cilantro, use 4-5 sweet Thai basil leaves to make a strong, green colored paste.