You will find red curry paste in the Asian products aisle in some supermarkets. It is also very easy to find in Asian grocery stores. I often use the Blue Dragon brand. If you can’t find it, you can make it yourself at home. Here's my recipe. In a blender, puree 4 bird’s eye chilies or 1 seeded medium red hot chile pepper, 4 finely chopped cloves of garlic, 3 stalks of lemongrass, 30 ml (2 tablespoons) of chopped fresh ginger, grated zest of 1 lime, 125 ml (1/2 cup) of lime juice, 60 ml (1/4 cup) of vegetable oil, 60 ml (1/4 cup) of water, and 5 ml (1 teaspoon) of salt. Add a little water if necessary. Unlike store-bought curry paste, this paste will not be red. This recipe makes about 500 ml (2 cups). Use the proper amount and freeze the rest in ice cube trays.