Red curry paste

1 tbls coriander seeds

1 teas cumin seeds

1 teas black peppercorns

4 cloves garlic – chopped

8 dried red chillies – seeded and chopped

2 stalks lemon grass – chopped

1 kaffir lime leaf

1 ¼ inch piece of galangal – chopped

2 teas shrimp paste1 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