Recipes - Thai Curry Paste

I absolutely love Thai food and so does my whole family. This paste can be used for any type of meat or fish.

4 to 8 cloves garlic, peeled
12 black peppercorns
2-3 stalks of fresh lemon grass roughly chopped
1/4 teaspoon of turmeric
2 fresh green or red chilies (or to taste)
1 tsp ground coriander
1 tsp ground cumin
1 large onion chopped coarsely
Handful of fresh chopped coriander (cilantro) - use roots, stalks and leaves
1 whole lime squeezed
4 whole cloves
2 teaspoons of paprika (optional for red color)
Salt to taste

In a food processor or a blender, combine all ingredients and puree into a paste. You will need to add a little water or oil to allow the ingredients to infuse. This mixture will last for a week in your refrigerator, but it can be frozen.