- 2 large dried chiles (such as guajillo or ancho) stemmed, seeded
- 1 jalapeño, seeded, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon finely chopped peeled ginger
- 1 teaspoon coriander seeds
- 1 teaspoon finely grated lime zest
- 4 cups low-sodium vegetable broth
Place dried chiles in a small bowl; add hot water to cover and soak until softened, 10–15 minutes. Drain chiles; discard soaking liquid. Place chiles in a food processor; add jalapeño, garlic, cilantro, onion, ginger, coriander seeds, and zest and purée, scraping down sides as needed, until a smooth paste forms, about 3 minutes. DO AHEAD: Red curry paste can be made 3 days ahead. Cover and chill. Paste can be frozen for up to 3 months.
Heat oil in a large pot over medium heat. Add curry paste and cook, stirring constantly, until paste is very fragrant, about 2 minutes. Add broth, season with salt, and bring to a boil. Reduce heat to low and simmer gently until flavors meld, about 5 minutes. Remove pot from heat and sprinkle in couscous. Cover tightly and let stand for 5 minutes. Remove lid and fluff with a fork.