Red Curry Paste

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

4 cloves garlic, chopped

3 coriander roots, chopped

8 dried red chilies, seeded and chopped

2 stalks lemon grass, chopped

3 cm piece galangal, chopped

2 teaspoons shrimp paste

grated zest 1/2 kaffir lime

Method :

1. Heat a wok, add coriander and cumin seeds and heat until aroma rises.

2. Using a pestle and mortar or small blender, crush coriander and cumin seeds with peppercorns.

3. Add chilies, garlic, coriander roots, galangal, lemon grass, lime zest, shrimp paste and pound or mix to a smooth paste.

4. Store in an airtight jar in the refrigerator for up to 4 weeks.

Makes about 4 tablespoons.

Yield and heat of this paste will vary according to size and heat of chilies.