1.Process chilli, garlic, lemongrass, eschalot, galangal, coriander root, lime leaf and ground white pepper in a food processor until smooth, adding just enough water to make a paste.
2.Add coriander, nutmeg and cumin. Process to combine.
3.Wrap shrimp paste in foil and cook in a dry frying pan on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.
To use: Fry 1-2 tablespoons curry paste in a little oil for 30 seconds. Add 500g chicken, meat or fish and cook through. Add 1 cup coconut milk and simmer until meat is tender and thoroughly cooked. For green curry paste, use fresh green chillies in place of red.
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