4 fresh or dried red chillies (soaked in just enough water for 10 minutes) (add two more if you want
it hotter)
2 brown onions chopped
1 tsp black peppercorns
2 tsp ground cumin
1 tbsp. ground coriander
1 tsp sea salt
1 stem of lemon grass, finely chopped or 2 tsp lemon rind, grated
2 tbsp. coriander, leaves, roots and stems chopped
1 tbsp. chopped garlic
2 tbsp. shrimp paste
1 tsp turmeric
2 tsp paprika
Combine all ingredients in a high-speed blender and blend until a smooth paste.
Add extra water if necessary.
This makes about a cup of Thai red curry paste, so halve the recipe if you want.

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