4 dried Thai bird chilies, stemmed and seeded

1 cup boiling water

4 tablespoons sweet paprika

2 tablespoons vegetable oil

4 cups Lemongrass Curry Sauce (recipe follows)

• Break the dried chilies into pieces and place them in a small bowl. Cover with the boiling water and let sit until soft, about 15 minutes.

• Place the chilies, their steeping water, and the paprika in a blender. Process to form a thin paste.

• Heat the vegetable oil over medium-high heat in a wok. Add the chili paste and stir-fry until it begins to darken. Remove from heat and set aside.

• Place the Lemongrass Curry Sauce in a medium-sized saucepan. Stir in half of the chili paste and bring to a boil. Reduce the heat and let simmer for 5 to 10 minutes. Check the flavor of the sauce, adding more chili paste if needed.