Red Thai Curry Paste

In a pestle and mortar, grind the cumin and coriander seeds to a powder. Transfer to a small food processor.

Add the remaining ingredients and whizz to a smooth, thick paste.


  • 2 teaspoons each cumin and coriander seeds
  • 4 red bird’s eye chillies, roughly chopped
  • 1 tablespoon paprika
  • 3 lemongrass stalks, roughly chopped
  • 4cm piece fresh galangal or ginger, chopped
  • 6 fresh kaffir lime leaves or the finely grated zest of 1 lime
  • 2 shallots, chopped
  • 5 garlic cloves, chopped
  • Stalks from 80g bunch fresh coriander
  • 1 heaped teaspoon shrimp paste
  • 2 tablespoons each of fish sauce and sunflower oil