Wash, deseed and finely chop the chillies. Peel and finely chop the shallots and ginger.
Wash and roughly chop the coriander. Wash and tear the basil leaves.
Discard the top half and outer layer of the lemon grass stalk. Finely slice the remaining white part.
Peel and crush the garlic.
Grate the zest from the limes and squeeze the juice.
Place all the prepared ingredients in a blender along with the kaffir lime leaves, coriander, cumin, paprika, groundnut oil and a generous grinding of black pepper
Blitz to a paste. Chill until required.
Recipe Notes
It's easy to make your own curry paste - and well worth it. Stored in an airtight container it will keep in the fridge for up to 1 week. Or divide into 3 batches and freeze in small bags for up to 3 months.