Christine - I see you asked for the recipe. I kind of went by a recipe in a book but changed it a bit. I ad-lib a fair bit when cooking so I hope this is accurate. I keep it in the fridge and it lasts well. I think I had it down as 77 cal a serving - about a generous tablespoon. All the ingredients are blended in a blender. To use you put some oil in a pan and fry the paste for a bit to cook it and then add it to your curry - I have been stir frying very nice veg including bamboo shoots, peppers, carrot, etc. then adding prawns, then the paste, some stock and about a table spoon of Coconut Paste. I might have added another dash of fish sauce at times too. Ad-libbing makes it hard at times to remember : )

Generic - Onion (Raw), 100 g (1 onion)
Ginger root - Raw, 10 tsp
Raw - Garlic Cloves, 5 cloves raw
Tesco - Vegetable Oil (Rapeseed), 2 Tablespoon /15gms
Ket Hoe - Shrimp Paste, 15 grams
Blue Dragon (Uk) - Fish Sauce, 15 ml
Generic - Fresh - Red Chilli, 1 oz

I hope the quantities are accurate, but they should be as I am sure I logged it on the day while it was fresh in my memory.