Homemade Thai Red Curry Paste

Ingredients

• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 3 cloves garlic, minced
• 2 tablespoons finely chopped lemongrass
• 2 tablespoons finely chopped fresh ginger root
• 2 teaspoons finely chopped galangal root
• 4 red chilies, seeded and finely chopped
• 1 teaspoon shrimp paste
• 1/4 cup freshly squeezed lime juice
• 1/4 cup vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar

Directions

1. In a small bowl, combine the brown sugar, fish sauce, vegetable oil, and lime juice. Stir until the sugar is dissolved.
2. Place the shrimp paste in a mortar and pestle or food processor and grind until it forms a paste. Add to the bowl with the other ingredients and mix well.
3. Add the red chilies, galangal root, ginger root, lemongrass, garlic, black peppercorns, cumin seeds, and coriander seeds to the mixture and stir until everything is combined.
4. Transfer the curry paste to an airtight container and store in the refrigerator for up to 1 month.