Basic Thai red curry paste

Step 1

Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

Step 2

Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.