Spice Mixture -Thai Red Curry Paste

1 teaspoon salt pound the Tudors or chili powder, onions or shallots, garlic, bruise lemongrass, galangal and the stems from the coriander sprigs in a mortar and made to a paste, gradually adding the oil. Alternatively you can purée the readers in a food processor or blender. Add the grated magrut or dried citrus peel and the blachan

Deep fry the coriander, and human seeds, then turn them into the water and grind them to Alba. At the ground spices to the pace with salt and mix well

Use the pace at once or place in a glass jar. Cover with clear film in an airtight lid, then store in the refrigerator. The taste will keep a 3 to 4 weeks. You can freeze the pay is in small plastic containers making a note of the quantity