Red Curry Paste 1 tablespoon coriander seeds 3-6 red chiles, stems removed but not seeded 4 shallots, quartered 1red onion, cut into eighths 4 cloves garlic, quartered 4 inch-long piece (10 cm) lemongrass stem, inner stalk chopped 174 cup (7 g) fresh coriander leaves 2 kaffir lime leaves, finely chopped zest of 2 limes 1 teaspoon freshly grated nutmeg 1 teaspoon cumin seeds 1 teaspoon white peppercorns 2 teaspoons shrimp or anchovy paste Makes about 1 cup (290 g) You can adjust the heat of this spicy Thai delight by adding or subtracting the fresh red chiles. As with the Green Curry Paste (above), sautéing the paste in a little oil before using it will fully release the flavors. i In a frying pan or skillet over medium-high heat, toast the coriander seeds for about 30 seconds. In a food processor or blender, process the toasted coriander seeds, red chiles, shallots, onion, garlic, lemongrass, coriander leaves, kaffir lime leaves, zest, nutmeg, cumin seeds and white peppercorns until all the ingredients are well blended. 2 In a frying pan or skillet over medium-low heat, dry-roast the shrimp or anchovy paste for 2 to 3 minutes, stirring constantly. Add to the chile mixture and process until smooth. Use the paste at once, or place in an airtight container, cover with vegetable oil and store in the refrigerator for up to 2 weeks.