Red Curry Paste

5 dried red chilies (soaked in boiling water for 10mins)

3 tbsp chopped shallots

1 tbsp chopped garlic

50g galangal

1/2 tsp shrimp paste (or salt if you can't get it)

1/2 tsp chopped kaffir lime peel

1 tsp coriander root/stem

1 tsp tumeric root

You can grind it in a pestle & mortar but it makes a right mess, so i whizz it in a blender. Works fine... phew.

This doesn't go deep red (add more tumeric root if you like), but it tastes great...

It lasts for up to 4 months in a sealed glass jar in the fridge.

For my red curries, I like it spicy. I lightly fry up at least 4 heaped teaspoons of paste in a little oil then add 1 can of coconut milk. If you don't like the heat, use half this amount.