Thai Red Curry Paste

This paste will stay fresh in the fridge for a few days. However, if you wish to freeze it, that would be fine.

Ingredients

2 tablespoons sunflower oil

2 tablespoon chopped red bell pepper

1 to 7 red cayenne chillies

3cm ginger or galangal, chopped

60g (4oz) carrot, chopped

2 teaspoons paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cummin

2 tablespoons holy purple basil

1 lime leaf, shredded

1 teaspoon lemon grass, very finely chopped

1/2 teaspoon shrimp paste

1 teaspoon fish sauce

Method

Mulch everything down in the food processor, using just enough water to achieve a thick paste.