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

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