Panang Thai Curry Paste

Preparation time 20 mins, cooking time 3 minutes, makes 1 cup of paste.

• 25 dried long red chillies
• 1tsp ground coriander
• 2tsp ground cumin
• 2 cloves garlic
• 8 green onions, chopped
• 2 sticks of lemon grass, thinly sliced
• 2cm piece fresh ginger, finely chopped
• 2 tsp shrimp paste (omit if preferred)
• ½ c roasted peanuts or almonds (depending on your liking)
• 2 tbs peanut oil

Place chillies in small heat proof jug, cover with boiling water and leave to stand for 10 – 15 mins, drain.

Meanwhile fry coriander and cumin in a pan, stir until you can smell the aromas.

Blend or process chillies and spice with the remaining ingredients until it forms a paste.

Serve on steamed rice.