I like this series! Again I have some suggestions if you don't mind: star anise for anise, chil(l)i and red pepper for chile, (kashmiri) chili powder for paprika. Also, it's the zest of the kaffir lime that is used in red curry paste. Leaves can also go in the curry, but not in the paste. Lastly, I think shrimp paste (gapi) is an essential ingredient for the curry paste.
When I've made curry paste, it's always included kaffir leaves, and while I've seen it made with shrimp paste, I wouldn't call it 'essential'. Regardless, the type-in is only set to 'kaffir' (or makrut), so you'll get it either way.
Thanks for the rest of you suggestions- I've implemented them.
Thanks for the rest of you suggestions- I've implemented them.