Penang Curry Paste

INGREDIENTS

8 dried red chillies

¼ cup (60 ml) boiling water

4 scallions (shallots/spring onions)

6 cloves garlic, chopped

2 stalks lemongrass (white part only), chopped

3 cilantro (fresh coriander) roots, coarsely chopped

1 tablespoon peeled and grated fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

2 tablespoons roasted peanuts

2 tablespoons vegetable oil

METHOD

Put chillies in small bowl and add boiling water to cover. Let soak for 5 minutes. Drain. Chop chillies coarsely. Transfer to a food processor and add all remaining ingredients. Process to a thick paste. Spoon into a sterilized jar and seal. Store in the refrigerator for up to 3 weeks. Makes about ½ cup (125 ml).