(This curry paste can be used as a base for various Thai red curries)

Ingredients:15 green chili peppers small

4 tablespoons (60 ml) chopped garlic
2 tablespoons (30 ml) chopped lemon grass
1 tablespoon (15 ml) chopped coriander root
1 teaspoon (5 ml) shrimp paste
1 teaspoon (5 ml) cumin seeds


Directions

If using dried chillies then soak them in hot water for 15 minutes and deseed.In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

 If using fresh chillies then soak them in a strong salt solution whole for 15 to 30 minutes and rinse well with clean water. (this will kill most pathogens that may contaminate the berries and be carried over into the paste)

In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months. (Frozen for 6 to 12 months in tablespoon (15 ml) amounts sealed in mini polythene bags).