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

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