Red curry paste
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp dried shrimp paste
1 tsp ground nutmeg
12 fresh red chillies
1 cup shallots
2 tbsp oil
4 stems lemon grass
12 cloves garlic
2 tbsp coriander roots
2 tbsp coriander stems
6 kaffir lime leaves
2 tsp grated lime rind
2 tsp salt
2 tsp turmeric
1 tsp paprika
Fry the coriander and cumin seeds in a dry pan for 3 minutes.
Grind the seeds with the black peppercorns with a mortar and pestle.
Wrap the shrimp paste in a piece of foil and grill for 3 minutes, turning once. Grind the spices, shrimp paste and chillies then add the remaining ingredients and work into a smooth paste.
makes 1 cup.
