Red curry paste

Ingredients

Quantity	Ingredient
1 teaspoon	cumin seeds
1 tablespoon	coriander seeds
16	dried red chillies, soaked in boiling water for 30 minutes, drained
1/2 teaspoon	freshly ground black pepper
8	coriander roots, scrubbed and chopped
8	garlic cloves, chopped
2	large red chillies, chopped
1 tablespoon	fish sauce
6	bird’s eye chillies, chopped
1 cm piece	fresh galangal, chopped
2	lemongrass stems, chopped, white part only
1	lime, zest finely grated
2	large red asian shallots, chopped
1 1/2 teaspoons	gapi (thai shrimp paste)

In a small, heavy-based frying pan over medium–low heat, cook the cumin and coriander seeds, tossing the pan often, for 4 minutes or until fragrant. Cool. Grind to a fine powder in an electric spice grinder. Combine with the remaining ingredients in a food processor and process until smooth, adding a little water as necessary. Alternatively, use a mortar and pestle. The paste will keep in the refrigerator in an airtight container for up to 5 days. Freeze for up to 1 month.

Tags:: east; Leanne; Kitchen; Antony; Suvalko; asian; south; east; southeast; south-east