Thai red curry paste

Step 1

Place coriander seeds into mixing bowl and dry roast 2-3 min/120°C/speed 1 , without measuring cup. Allow to cool slightly, insert measuring cup, then mill 1 min/speed 10. Repeat milling as needed until a fine powder consistency is achieved.

Step 2

Add chillies, ginger, ground paprika, garlic, lime zest and juice and lemongrass and chop 10 sec/speed 9. Scrape down sides of mixing bowl with spatula. Repeat process as needed until a paste consistency is achieved.

Step 3

Mix 1 min/speed 4, slowly pouring oil onto mixing bowl lid letting it trickle into mixing bowl, until all oil is incorporated. Transfer into a sealable container, place into refrigerator and use as required (see Tips).