Thai Red Curry Paste

Ingredients
15-25 small Red Chillies, (Thai ones are perfect for this)
4 Shallots, roughly chopped
2 Cloves of Garlic
1 inch of Galangal, finely chopped
2 stalks Lemon Grass, finely chopped
3 Kaffir Lime Leaves, chopped
1 tsp Coriander Roots (or or stems), chopped
10 whole Black Pepper Corns
1 tsp whole Coriander Seeds
1/2 tsp whole Cumin Seeds
pinch ground Cinnamon
1 tsp Turmeric
1/2 tsp Bechan (Shrimp Paste) (optional)
1 tsp salt
1-2 tbsp Palm or Groundnut Oil

Remove the chilli seeds if you wish (I add more deseeded chilli seeds because I prefer the texture without broken seeds). To make the curry paste put everything except the dry spices and oil into a blender and blend, adding enough oil to loosen the mixture. Alternatively pound the ingredients together in a mortar and pestle. Grind the whole spices using a mortar and pestle or a coffee grinder. Mix the dry ingredients into the paste adding more oil if necessary to keep it the consistency of a very thick paste.

You can use the paste straight away or keep it stored in the fridge for up to 3 days. I usually make 3 times this quantity then put it into ice cube trays and freeze it. Once frozen put the cubes into a bag, it will keep for up to 3 months.