Thai red curry paste

Step 1

Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.

Step 2

Meanwhile, place coriander and cumin in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

Step 3

Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander root, shrimp paste and spice mixture in a food processor. Process until finely chopped. Add oil. Blend until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.