Curry paste mixes from The Really Useful Thai Cookbook
Really Useful Thai Cookbook

Red curry paste (makes 6 fl oz / 180ml)

10 red chillies
1 larg chopped onion
4 peeled garlic cloves
2cm / 3/4" cube fresh peeled root ginger
2 stalks lemongrass sliced or the peel of 1/2 lemon
6 coriander roots
1 tblsp ground coriander
2 tsp ground cumin
2 tsp shrimp paste
pepper/salt

Blend, store in fridge for 1 month or freeze for 3 months.

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'Muslim' curry paste (makes 8 fl oz / 250ml)

6 red chillies
6 peeled cloves garlic
2 quartered onions
2cm / 3/4" cube fresh peeled root ginger
2 stalks lemongrass sliced or the peel of 1/2 lemo
1 tblsp ground coriander
1 tblsp ground cumin
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground black pepper
1 tsp shrimp paste

Blend chillies, onions, garlic, ginger andlemongrass. Put everything else in a pan and stir for 2-3 mins. Cool slightly. Add to blender and process till smooth. Blend, store in fridge for 1 month or freeze for 3 months.