This dark and pungent curry paste makes a great alternative to dried Indian spices, but with a Far East flavour. An essential ingredient for making a Thai red curry.
4 Lemongrass stems, trimmed and chopped
4 Medium red chillies
1 tbs Fresh ginger, grated
6 Garlic cloves
4 tsp Coriander seeds
2 tsp Cumin seeds
1 tbs Hot paprika
2 Limes, grated zest and juice
Preparation and cooking
Split the chillies in half and remove the seeds. Take a small frying pan and pre-heat over a medium heat, then add the coriander and cumin seeds. Toss them around in the pan to dry roast them to draw out their flavours for 4-5 minutes. Tip them into a pestle and mortar and crush them to a fine powder.
Now place the chillies, spices and all the other ingredients into a food processor and whizz them to a coarse paste. This will make about 8 tablespoons of mixture that can be used either right away in recipes, or frozen until needed.