Name: Vegetarian Thai Red Curry Paste
Ingredients: 7 fresh red chilis, halved, deseeded and blanched (can use dried chilis); 2 tsp cumin seeds; 2 tsp coriander seeds; 2.5cm/1inch piece of galangal, peeled & chopped; Half a stalk of lemon grass, chopped; 1 tsp salt; grated rind of 1 lime; 4 garlic cloves, chopped; 3 shallots, chopped; 2 kaffir lime leaves, mid-rib removed, shredded; 1 tbsp oil to blend

Vegetarian Thai Red Curry Paste

Ingredients

7 fresh red chilis, halved, deseeded and blanched (can use dried chilis)
2 tsps cumin seeds
2 tsps coriander seeds
2.5cm/1inch piece of galangal, peeled & chopped
Half a stalk of lemon grass, chopped
1 tsp salt
grated rind of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, mid-rib removed, shredded
1 tbsp oil to blend

Instructions

Grind all ingredients together (small food processor worked well). Paste will keep for three weeks in sealed jar in refrigerator. Using the above amounts, I made enough paste for two fairly mild dishes. Does not have the red colour of the commercial pastes but it tastes good and it's vegan.