Red Curry Paste

You can use this paste for the Thai Roast Dinner recipe I did, as well as for Chiang Mai noodles, red curries and stir fries. Once you have made the paste you can keep it in the fridge for 3-4 weeks.
Ingredients:

• 6-12 red bird's eye chillies, chopped
  
• 3 cloves garlic, crushed
  
• 1 stem lemon grass, crushed and chopped
  
• 2-3 medium shallots, finely chopped
  
• 1 teaspoon fresh stem ginger, grated
  
• 2 teaspoons fresh coriander stems and roots, chopped
  
• large pinch cumin
  
• 2 teaspoons shrimp paste
  
• 2 tablespoons veg oil
  
• dash of fish sauce
  

Pound the chillies, garlic, onion, ginger and lemon grass in a pestle and mortar until mushy and juicy then add the rest of the ingredients except the oil. I like to then transfer to a little blender and whizz to a smoothish paste and then add the oil.