How to make a Thai curry paste

To make a Thai curry paste you will need:

- 4 dried long red chilli, deseeded

- 2 dried red bird's eye chillies, stalks removed

- 1 tbsp galangal, peeled and chopped

- 2 tbsp lemongrass, root and outer husks removed, thinly sliced

- 1 tsp makrut lime zest

- 1 tbsp coriander root, chopped (or coriander stem)

- 1½ tbsp chopped garlic

- 2½ tbsp finely chopped shallot

- 1 tsp shrimp paste

Soak the dried chillies in lukewarm water until soft.

Remove the chillies from the water and squeeze out any excess water (you might want to wear gloves for this). Add to a pestle and mortar and crush. Add the galangal, lemongrass and lime zest. Pound to form a coarse paste.

Add the coriander root, garlic and shallot. Pound until smooth. Mix in the shrimp paste.

If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. It also freezes well.