red curry paste

makes 1 cup

10 small dried red chilies (deseeded)
1 cup warm water

2 tsp coriander seeds
2 tsp cumin
2 small onions (perl)
1 tsp whole black peppercorns
1/2 cup cilantro leaves
1/4 cup basil leaves (mint could be substituted)
1 tsp salt
3 2-inch stalks lemongrass including the bulbs chopped
1 1-inch piece fresh galangal (or substitute ginger) peeled
1 tbsp chopped garlic
1 tbsp corn or pnut oil
1 tbsp lime zest
1/4 cup water

• soak chilies in warm water for 20 mins to soften, remove and drain
  
• roast coriander and cumin seeds for 2 mins ; after that grind to fine powder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• pour paste into airtight jar and refrigerate; it will keep in fridge for a month