4-6 dried red chilies

2 small brown onions, chopped

1 teaspoon black peppercorns

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons chopped fresh coriander plant, including root

1 teaspoon salt

2 teaspoons chopped lemon rind

1 teaspoon serai powder

1 teaspoon laos powder

1 tablespoon chopped garlic

2 teaspoon dried shrimp paste (kapi)

1 tablespoon oil

1 teaspoon turmeric

Remove stems from chilies, but keep the seeds in if you want the curry paste to be as hot as it is in Thailand. Break the chilies into pieces and put into container of an electric blender together with all the other ingredients. Blend to a smooth paste, stopping motor frequently and pushing ingredients on to blades. It may be necessary to add a tablespoon of water or extra oil.