Red Curry Paste

Ingredients:

20 dried long red chillies
1 tsp ground coriander
2 tsp ground cumin
1 tsp hot paprika
2cm piece fresh ginger (10g), finely chopped
3 large cloves garlic, quartered
1 medium red onion (170g), coarsely chopped
2 x 10cm stalks (40g) fresh lemon grass, finely chopped
1 fresh kaffir lime leaf, thinly sliced
2 tbsp coarsely chopped fresh coriander root & stem mixture
2 tsp shrimp paste
1 tbsp peanut oil

Method:

1. Place whole chillies in a heatproof jug, cover with boiling water; stand for 15mins, drain.

2. Meanwhile, dry-fry ground coriander, cumin & paprika over medium heat in a small frying pan, stirring until fragrant.

3. Blend or process chillies & roasted spices with remaining ingredients, except for the oil, until mixture forms a paste, pausing to scrape down sides of machine occasionally during blending.

4. Add oil to paste mixture; continue to blend until smooth.

Makes: 1 cup (300g)
Per tablespoon: 1.6g total fat (0.3g saturated fat); 92kJ (22 calories); 1.2g carbohydrate; 0.4g protein; 0.5g fibre.