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By Neil Perry
Published 2008
I really like dried shrimp in this paste; it gives it extra flavour and a silky texture. I often add
To make the curry paste, pound the ingredients in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding
Heat a wok until just smoking. Add the oil and, when hot, add the paste and stir-fry for abou