Red Curry Paste

• 10–12 red chilli peppers, seeded
• 6 cloves garlic
• 2–3 tablespoons f

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.