Here is a recipe to create a red curry base - get ready to bring some heat to your dishes with this easy to make curry base. Perfect as the basis for red curries or to enjoy with other proteins. Packed full of flavour, spice and a bit of a punch of heat, this will make your meals really stand out.

Makes: 1 cup
Time: 20 mins

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Ingredients:

• 12 dried bird chillies
• 8 cloves garlic, peeled
• 6 whole cardamom pods
• 6 whole cloves
• 3 lemongrass stalks, tough outer layers removed, thinly sliced
• 1 1½” piece peeled ginger, thinly sliced
• 1 medium shallot, thinly sliced
• 1 1” piece cinnamon stick
• 2 tablespoons coriander seeds
• 1 tablespoon vegetable oil
• 2 teaspoons cumin seeds
• 1/2 cup coriander root and/or stems
• 1/4 cup salted, dry-roasted peanuts
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 scoop Turmeric Active

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Instructions:

• Soak chilis in warm water in cooking pot for 15 minutes; drain and pat dry.
• Toss chilis, garlic, lemongrass and shallots with oil and cook in microwave for 4 minutes or until fragrant and chilis are golden brown. Combine cardamom, cloves, cinnamon, coriander, and cumin and cook in microwave until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods.
• Grind remaining spices in spice mill or with mortar and pestle.
• Transfer spices to a food processor; add chili mixture, coriander, peanuts, nutmeg, Turmeric Active, and salt, and process to a smooth paste.