Thai Red Curry

1/2 tsp coriander seed

1 tsp cumin seed

1/2 tsp black peppercorns

1 medium red capsicum

2-4 medium red chilis

1 stalk lemongrass

1 tbsp fresh ginger

3 cloves garlic

1 tbsp fresh turmeric (or 1 tsp ground)

1/2 tsp sea salt

3 tbsp lemon juice

1 medium lime, zested and juiced

6 scallions, sliced

2-3 tbsp avocado oil

1 tbsp maple syrup or coconut sugar

Toast coriander, cumin and peppercorns, over medium-low heat for 4-5 minutes. Be careful not to burn! Loosely crush in mortar and pestle.

Blend crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener) to paste.

Store curry paste in a jar in the refrigerator up to 10 days or in a freezer up to 1 month.