Red Thai Curry Paste

preparation time: 20 minutes
spicy rating: 8/10
serves: 1 portion (for about 5 persons)

- ½ tsp ground nutmeg
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black peppercorns
- 1 lime leaf, sliced
- 1 stalk lemongrass, thick bottom part only,outer layers removed, inner part sliced
- 2½ cm (1 in) fresh galangal root, sliced
- 10 coriander roots (30 g), rinsed and sliced
- 20 dried chillies, soaked in water to soften, desseded and cut into lengths
- 1 tbs palm sugar
- 2 tsp Thai shrimp paste or belachan
- 3 tbs water

Grind all the ingredients to a smooth paste in a blender or food processor.

(This paste keeps refrigerated for 1 week or frozen for 6 months)