For the paste (makes enough for three to four curries):

50g medium dried red chillies 1tsp white peppercorns

½tsp coriander seeds

½tsp cumin seeds

2 whole cloves

½tsp mace blade (a spice available from Amazon)

1 thumb-sized piece of fresh galangal, roughly chopped 1 lemongrass stalk, outer leaves removed and inner leaves roughly chopped

3 fresh red chillies, de-seeded and roughly chopped

3 garlic cloves, peeled

3 small Thai shallots, chopped A handful of fresh coriander root, soaked and washed

Finely grated zest of 1 lime

1tsp salt

25g shrimp paste, toasted

6 lime leaves

2tbsp vegetable oil 4 thumb-sized pieces of galangal, roughly chopped

1tbsp fish sauce (or vegetarian fish sauce substitute or 1tsp salt)