MIDLIFE CURRY PASTE

Makes about 10 tbsp

1 star anise 3 cloves 10 small shallots, roughly chopped 15 garlic cloves, roughly chopped 5cm turmeric root, peeled and chopped 5cm root ginger, peeled and roughly chopped 5cm piece galangal, peeled and chopped 1 lemongrass stalk, thinly sliced 3 kaffir lime leaves, sliced 2-3 hot red chillies, deseeded and sliced ½ tsp ground coriander ½ tsp ground cumin 4 tbsp coconut oil, melted if solid ½ tsp sea salt flakes Freshly ground black pepper FINELY grind the star anise and cloves in a coffee or spice mill, or pound in a pestle and mortar. Tip the spices into a blender, add the remaining ingredients and pulse to a coarse paste. You can store the paste in an airtight container in the fridge for up to two weeks.