Red curry paste

This was surprisingly quick and easy, and I'll never need to grumble again how the commercial pastes seem to be mostly salt and/or sugar. I used only a small fraction of the chilli and paprika suggested by Madhur, in order to let the other beautifully fragrant Thai flavours come into their own. I substituted ginger for the galangal, but there's no real flavour substitute for kaffir lime. Leaves worked fine in the absence of kaffir lime rind.