Thai red curry paste from Spice by Christine Manfield

Ingredients

• 1 tablespoon Chilli Jam
• 30 ml fish sauce
• 1 tablespoon minced galangal
• 1 stalk lemongrass, chopped
• 1 teaspoon minced kaffir lime zest
• 1 tablespoon chopped coriander root
• 6 red shallots, chopped
• 6 red bird’s-eye chillies, minced
• 6 cloves garlic, chopped
• 2 teaspoons minced ginger
• 50 ml warm water
• 6 large dried chillies, chopped
• ½ teaspoon white peppercorns, freshly ground
• 1 teaspoon coriander seeds
• 2 teaspoons kapi (Thai shrimp paste)