Red Curry Paste

Yields1 Serving

1 tbsp coriander seeds

2 tsp ground cumin

1 tsp black pepper, freshly ground

10 fresh red chillies, finely chopped

1 tsp ground nutmeg

½ cup spring onions, chopped

2 tbsp CH Inca Inchi Oil

4 tbsp lemon grass, finely chopped

10 garlic cloves, peeled and crushed

4 tbsp ground coriander

2 tsp CH Seaweed Salt

2 tsp ground turmeric

1 tsp grated lime zest

Puree all ingredients in a food processor to make a fine, smooth paste.

To store, refrigerate in a glass jar or freeze in ice cube trays and pull out when ready to use.