15 dried red chillies
1 tbsp coriander seeds, ground
1 tsp cumin seeds, ground
1 stick cinnamon, ground
3 cloves, ground
4 peppercorns, ground
4 tbsp garlic, chopped
4 tbsp shallots, chopped
1 heaped tsp shrimp paste
1 - 2 sticks lemongrass, chopped
1 tsp galangal root, chopped
1 tsp fish sauce
Soak the chillies in water for 10 minutes and then deseed.
Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender.
Add all the other ingredients and grind or blitz to a fine paste.
Store in the refrigerator for up to 2-3 months.
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Green curry paste