Red Curry Paste

Makes approx. ¾ cup
Preparation time: 15 minutes

 
Ingredients:

• 4-6^* large Wicked Hots Cayenne Chillies, roughly chopped
• 4 large cloves garlic, chopped
• 1 tablespoon chopped galangal or ginger
• 2 stalks lemongrass, chopped
• 1 makrut lime leaf, chopped
• 1 tablespoon chopped coriander root
• 1 teaspoon shrimp paste
• 2 teaspoons coriander seeds, roast and ground
• 1 teaspoon cumin seeds, roast and ground
• 2 tablespoons sunflower oil

 
Method:

1. Place all ingredients into a small food processor. Process until a smooth, thick paste is formed.

 
Tip: remaining paste can be frozen for up to 2 months. Spoon into small freezer bags, remove air then seal.

^*If you want a hotter curry paste, use 6 chillies. For a milder paste use 4. For an even milder version, add ½ a chopped red capsicum and use 3 chillies.