Red Curry Paste (Vegetarian) - Thai Chef School

Ingredients

• 1 tbsp Galanga, chopped
• 1 tbsp Lemongrass, chopped
• 1 tbsp Coriander root, chopped
• 1 tbsp Garlic, chopped
• 1 tbsp Shallot, sliced
• 1 tsp Kaffir lime skin, chopped
• 5 Dry red spur chilis, soaked, cut, seeds removed
• 1/2 tsp White peppercorns
• 1/2 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1 tsp Salt