Yellow curry paste

MAKES 1 CUP PREP AND COOK TIME 25 MINUTES

2 dried long red chillies 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon 2 (250g) fresh yellow banana chillies, chopped coarsely 1 teaspoon finely chopped fresh turmeric

2 cloves garlic, quartered 1 small (80g) onion, chopped finely

1 stalk lemon grass, white part only, chopped finely 2 teaspoons finely chopped fresh galangal

1 tablespoon coarsely chopped fresh coriander, root and stem mixture 1 teaspoon shrimp paste 1 tablespoon peanut oil

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

2 Meanwhile, place ground coriander, cumin and cinnamon in a small frying pan; stir continuously over medium heat until fragrant. 3 Blend or process the spices and red chillies with the remaining ingredients until the mixture is smooth. Spoon the paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate.

Suitable to freeze.