1/2 tsp coriander seed (or ground coriander) 1 tsp cumin seed (or ground cumin) 1/2 tsp black peppercorns (or 1/2 tsp ground black pepper) 2-4 medium red chilies (more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred // stems removed) 1 stalk lemongrass (root and tip trimmed, then chopped) 1 heaping Tbsp fresh ginger or galangal (or 1-2 tsp ground ginger) 3 cloves garlic (skins removed) 1 Tbsp fresh turmeric (or 1 tsp ground turmeric) 1/2 tsp sea salt (plus more to taste) 3 Tbsp lemon juice 1 medium lime, zested and juiced (~3 Tbsp or 45 ml juice as original recipe is written) 6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion) 2-3 Tbsp avocado or grape seed oil (sub water if avoiding fat) 1 Tbsp maple syrup or coconut sugar (to balance heat)

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step. Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside. To a food processor (or blender with a narrow base), add 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). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor. Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.