Thai Red Curry Paste with Creamed Coconut

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 1 heaped tsp. cumin seeds
• 2 tsp. coriander seeds
• 2 shallots, sliced
• 2 lemongrass stalks, sliced
• 3 red chillies, deseeded and sliced*
• 2 tbsp. fresh ginger, finely diced
• Zest and juice of 1 lime
• 3 garlic cloves, crushed
• 2 kaffir lime leaves, fresh or dried
• 1 tsp. paprika, not smoked
• 2 tsp. Coconut Sugar
• 1 tbsp. Creamed Coconut, melted
• 50ml water
• *keep some seeds and add for extra heat

Method

1. Dry fry the coriander and cumin seeds on a low heat until the aromas begin to emerge - this should only take a couple of minutes. Transfer to a food processor, along with all the other ingredients.
2. Blend for 1 minute to combine - you may need to scrape down the sides a few times, to make sure it blends properly. Add a little more water, if needed, to create a smoother paste and adjust the spices to suit your taste.
3. Transfer to an airtight jar and store in the fridge until ready to use - it should keep for up to 1 month in the fridge, assuming good food hygiene.