• 5 cloves chopped garlic

  • 3 fresh medium chillies deseeded and chopped

  • 2 stalks of lemongrass chopped

  • 3 coriander roots chopped

  • 2cm cube of fresh ginger or galangal

  • 1 large shallot or onion

  • 1 teaspoon of Kaffir lime peel

  • 1 tablespoon salt

  • 1 tablespoon white peppercorns


  • 1.

    Put all the ingredients of the Thai red curry paste into a blender until a smooth paste. Keep in a fridge for up to 1 week.

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