CURRY PASTE

BASIC INDIAN CURRY PASTE

2-4 (depending how big they are) green or red chilis (I normally use Jalapeño or Serrano)
1 onion or shallot (medium)
4 garlic cloves
2 inch fresh ginger, peeled and sliced
2 lemon grass, fresh white part only sliced  or 2 tsp dried lemon grass
1 1/4 tsp turmeric
2 tsp coriander powder
2 tsp garam masala
2 tsp cumin powder
2 tbsp vegetable oil
pinch of salt and a little fresh pepper
2 tbsp lemon or lime juice

Just cut up the larger items into smaller cubes, put in a blender until you have a nice soft paste. If you think the paste is still to thick, just add a little more of the oil. This paste will keep refrigerated up to a month, may also be frozen.