THAI CURRY PASTE

There are many recipes that call for a red or green curry paste .
Red and green curry pastes are flavour bases for Thai curries and soups , fried rice , pasta and scrambled eggs .
Red curry paste uses fresh red chillies as its base while green curry paste uses fresh green chillies .
There is a large selection of curry pastes available in jars from the supermarkets .
You can use this recipe to make your own and it will keep for up to 3 weeks in an airtight container in your refrigerator .
Place the following ingredients into a medium bowl
1 tbs of ground coriander
1 dsp of ground cumin
1 tsp of cracked black pepper
1 tsp of ground nutmeg
6 small red chillies or 12 large red peppers ( cored and chopped )
4 stems of lemon grass ( white part only , finely chopped )
2 tbs of sesame oil
4 tbs of minced garlic
2 tbs of fresh coriander stems ( chopped )
2tbs of fresh coriander roots ( chopped )
6 Kaffir leaves chopped
1 dsp of finely chopped lime zest
1 dsp of salt .
Process everything together till smooth .