Summary

Ingredients

• 8 chilli pepper (s), dried, red Thai
• 3 clove (s) garlic, peeled
• 1 teaspoon cumin, whole
• 3 teaspoons coriander, whole
• 1 teaspoon turmeric
• 4 leaves mint, fresh
• 2 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoon paprika pulp

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Instructions

1. Puree everything in a blender or with a magic wand. If the mixture is too firm, stir in a little more olive oil. Pour into a small glass and keep covered with oil in the refrigerator.
2. The paste can be kept in the refrigerator for about 3 months.