Put everything except the oil into a blender or food processor and whizz until smooth.
Heat the oil in a pan and slowly fry your curry paste for a few minutes to release the aroma. Store in a lidded jar in the fridge for up to 4 weeks.
Hotness will vary according to the type of chillies used. You can add a few seeds if you like it very hot.
© 1994 Keith Floyd estate. All rights reserved.