Thai Red Curry Paste

Ingredients:

3 or more fresh red chillies, deseeded and chopped
5 garlic cloves, chopped
2 stalks fresh lemongrass, chopped
bottom stems from a large bunch of fresh coriander (cilantro), chopped
1 x 1-inch (2.5 cm) cube fresh ginger or galangal, chopped
1 large shallot or equivalent onion, chopped
peel of 1 lime (original used 1 tbsp chopped Kaffir lime peel)
1 tsp salt
2 tsp coriander seeds
1 tsp white or black peppercorns

Instructions:
1. Chop the chillies, garlic, lemongrass, coriander stems, ginger and shallot or onion.

2. Prepare the lime peel by removing as much of the white pith as possible (lay it outside down and slice the pith off with a sharp knife held horizontally) and then chopping.

3. Place all ingredients in the blender and whizz to a fairly smooth paste.

4. Store in a screw-topped jar in the fridge.