Thai Red Curry Paste

No. of Servings : 6 tbspPreparation Time : 25 minsIngredients :5 dried chillies 1 tbsp Ginger paste5 cloves Garlic 3 tbsp roasted Coriander seeds1 tbsp roasted Cumin seeds 6-7 Peppercorn1 Onion chopped6 stalk of corianderZest of 1 Lemon ¼ tsp SaltMethod :Soak red chillies 15-20 mins in ¼ cup of boiled water. Then drain water, crush red chilliesGrind all the ingredients in the grinder or food processor. Store the paste in the airtight container (approx upto a month) or can freeze it upto 4 monthsTips/Variations :If storing the paste it is recommended to add oil (heated & then cooled) to the pasteOne can also add 3tbsp of chopped lemongrass if available.