For the Curry Paste:
Add the bell peppers, tomatoes, garlic, shallots, onion, chilies, lemon grass, coconut milk, and galangal to a food processor and blitz until smooth.
For the Curry Sauce:
Combine the Curry Paste with the shrimp paste, cumin, tomato purée, coriander, and chili powder and cook for 20 minutes. Finish with juice from the lime.
To Assemble and Serve:
Sauté beef or other protein scraps and toss with the curry sauce. Serve with Basmati rice and vegetable salad.