Curry Paste

2 teas coriander seeds

1 tsps. cumin seeds

1 tbls black peppercorns

8 fresh green chillies – seeded and chopped

3 shallots – chopped

4 cloves garlic – crushed

1 inch piece galangal chopped

2 stalks lemon grass – chopped

2 kaffir lime leaves – chopped

2 teas shrimp paste

2 tbls coriander leaves – chopped

Heat the wok and add the coriander and cumin seeds, heat until aroma rises

Using a pestle and mortar or small blender crush the coriander and cumin seeds with the peppercorns

Add remaining ingredients and mix to a smooth paste

Store in an airtight container in fridge for up to 4 weeks