Red Curry Paste

Best-ever red curry paste I've made & really versatile as can be used in curries with any kind of protein or for vegetarian option with firm tofu. Also a great base for laksa. Keeps in the fridge for two weeks, or frozen for up to two months.

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Step 1

Grind cumin & coriander seeds into a powder with mortar & pestle. Transfer to food processor (or jug if using stick blender).

Step 2

Add remaining ingredients & whizz to smooth, thick paste. (Make approx 1 cup.