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Ingredients:

10 red chilies, soaked in warm water for 10 minutes & drained
1 onion, chopped
4 cloves garlic, peeled
1 tbsp. ginger, grated
2 stalks lemon grass
6 stalks coriander
1 tbsp. ground coriander
2 tbsps ground cumin
1/2 tbsp. white pepper
1/2 tsp. salt

Red Curry Paste

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Method:
  1. Grind all the ingredients to a paste in a mortar or a food processor using a little water.
  2. Store in an airtight container (for up to 1 month). Alternatively, freeze for up to 3 months.
  3. Use as required.
    Makes 1 cup
    Preparation time: 10 minutes

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