This homemade Red Curry Paste recipe is nice and simple and great if you keep lots of herbs and spices at home.
This mixture keeps for up to a week sealed in an airtight container in the fridge. It can also be frozen into ice cubes.
Place all the ingredients into a food processor and process until combined and smooth.
Seal in an airtight container and pour a little olive oil over the top to preserve.
Makes about 3/4 cup of red curry paste