Red Curry Paste Recipe

Ingredients:

1 tablespoon Coriander seeds

2 teaspoons Cumin seeds

1 teaspoon Black peppercorns

2 teaspoons Shrimp paste

1 teaspoon Ground nutmeg

12 Dried or fresh red chilies, chopped roughly

20 Red Asian shallots, chopped

2 tablespoons Cooking oil

4 stems Lemon grass, finely chopped

12 small cloves Garlic, chopped

2 tablespoons Fresh coriander roots, chopped

2 tablespoons Fresh coriander stems, chopped

6 Kaffir lime leaves, chopped

2 teaspoons Grated lime rind

2 teaspoons Salt

2 teaspoons Ground turmeric

1 teaspoon Paprika

Method:

Place the coriander and cumin seeds in a dry frying pan and roast over medium heat for 2 to 3 minutes, shaking the pan constantly. Place the roasted spices and peppercorns in a mortar and pestle, and pound until finely ground. Wrap the shrimp paste in a small piece of foil and cook under a hot grill for 3 minutes, turning the package twice. Place the ground spices, shrimp paste, nutmeg and chili in a food processor and process for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time. scraping down the sides of the processor bowl each time, until a smooth paste is formed.