THAI RED CURRY PASTE

Chef's Name : Niru Gupta
Ingredients10 dried red chillies, broken
6 cloves of garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 Tbsp ground coriander
2 Tbsp ground cumin
2 stalks of lemon grass
1 tsp salt
1/2 tsp pepper

Method
Grind all the ingredients in a mortar or a food processor using a little water.
Store in an airtight container or in the refrigerator.
Alternatively, freeze for upto 3 months. Use as required.