Incredibly fragrant, punchy, deeply spicy and complex, this is the base for a brilliant red curry. The recipe makes enough for several curries, just store the leftovers in the fridge.
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp black peppercorns
- 4 red birdseye chillis (vary depending on how spicy you like it)
- 2 big red chillis, de-seeded
- 2 stalks lemongrass, trimmed
- 1 tbsp coriander stalks
- 2 inch piece galangal, peeled
- 3 cloves garlic
- 1 shallot
- Zest of 1 lime
- 1 tsp salt
- 1½ tsp shrimp paste
- Heat small frying pan
- Add coriander seeds and toast for 1 min
- Add the cumin and peppercorns and toast for a further min until they’re all fragrant
- Grind the whole spices in a spice grinder
- Roughly chop the chillis, lemongrass, coriander stalks, garlic and shallot
- Then puree everything together in a blender with the ground spices, lime zest, salt, shrimp paste and a little water to a paste
Seal in an airtight jar (which you may never be able to use for anything else ever again due to the lingering smell – but it’s totally worth it) and store in the fridge.
Sophie cooks 