Name: Spicy Red Curry Paste
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 24 (2-Tbsp servings)
Ingredients: 1/2 tsp coriander seed ((or ground coriander)); 1 tsp cumin seed ((or ground cumin)); 1/2 tsp black peppercorns ((or 1/2 tsp ground black pepper)); 1 medium red bell pepper ((seeds removed and chopped)); 2-4 medium red chilies ((more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred // stems removed)); 1 stalk lemongrass ((root and tip trimmed, then chopped)); 1 heaping Tbsp fresh ginger or galangal ((or 1-2 tsp ground ginger)); 3 cloves garlic ((skins removed)); 1 Tbsp fresh turmeric ((or 1 tsp ground turmeric)); 1/2 tsp sea salt ((plus more to taste)); 3 Tbsp lemon juice; 1 medium lime, zested and juiced ((~3 Tbsp or 45 ml juice as original recipe is written)); 6 stalks green onions ((sliced // or sub 1/2 cup diced shallot per 6 stalks green onion)); 2-3 Tbsp avocado or grape seed oil ((sub water if avoiding fat)); 1 Tbsp maple syrup or coconut sugar ((to balance heat))