Red Curry Paste
1 Tablespoon coriander seeds
2 teaspoons ground cumin
1 teaspoon ground pepper
1 teaspoon nutmeg
10 red chillies
1/2 cup chopped spring onions
2 Tablespoons
2 Tablespoons
4 Tablespoons finely chopped lemongrass
10 garlic cloves
1/3 cup chopped coriander
2 teaspoons
2 teaspoons
zest and juice of 1 lime
4cm ginger grated
2 Tablespoons ground paprika
Place all ingredients into a food processor, blender or thermomix, blend at a high speed to make a smooth paste.
Once blended the paste is ready to cook with.
Transfer paste into a clean sterilised glass jar and store in the fridge or freeze in ice cube trays
Makes approximately 1 cup
