RED CURRY PASTE

PREP + COOK TIME 25 MINUTES (+ STANDING) MAKES 1 CUP KEEPS 1 WEEK FREEZE 1 MONTH

20 dried long red chillies

1 teaspoon ground coriander 2 teaspoons ground cumin

1 teaspoon hot paprika

2cm piece fresh ginger, chopped finely 3 cloves garlic, quartered

1 medium red onion (170g),

chopped coarsely

1 stalk fresh lemon grass (white part

only), sliced thinly

2 tablespoons coarsely chopped fresh

coriander root and stem mixture 2 teaspoons shrimp paste

1 tablespoon peanut oil

1 Place chillies in a small heatproof bowl or jug, cover with boiling water; stand for 15 minutes, drain.

2 Meanwhile, place ground coriander, cumin and paprika in a small frying pan over medium heat; cook, stirring continuously, for 1 minute or until fragrant.

3 Blend or process chillies and spices with ginger, garlic, onion, lemon grass, coriander root and stem mixture and shrimp paste until mixture forms a paste. Add oil; continue to blend until smooth. Spoon paste into a jar, cover with a thin layer of oil; seal and refrigerate.

USE THIS WITH

Red curries using barbecued duck, pineapple and tomato; or as the base for stir-fries and soups, especially pumpkin.