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Place 1 shallot (chopped or ¼ cup purple onion), 1 stalk fresh lemongrass (minced) or 3 tablespoons lemongrass paste, 1 to 2 red chilies, 4 cloves garlic, 1 thumb-size piece galangal or ginger, 2 tablespoons tomato ketchup, 2 tablespoons fish sauce or 2 tablespoons soy sauce, 2 tablespoons freshly squeezed lime juice, 1 ½ to 2 tablespoons Latin chili powder or 1 to 2 two teaspoons Asian chili powder, 1 to 3 tablespoons coconut milk, 1 teaspoon shrimp paste or 1 tablespoon Thai golden mountain sauce, 1 teaspoon sugar, 1 teaspoon ground cumin, ¾ teaspoon ground coriander, ¼ teaspoon ground white pepper, and ¼ teaspoon ground cinnamon in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little more coconut milk to help blend the ingredients. Note that it will taste very strong at this point but will mellow when you add your curry ingredients plus the remaining coconut milk. It will also turn a stronger red color once it is cooked.
Use immediately or store in an airtight container in the refrigerator for up to one week. The paste can also be frozen for up to six months.