This red curry was created in the Glasgow leg of Come Dine With Me series 2, by Sharon Eaton
1. For the paste: Place coriander seeds and cumin seeds in wok over gentle heat and dry fry for about 5 minutes, then grind into a powder. Put the rest of the ingredients (excluding the fish paste) into a blender and blend to mix well. Add the coriander seed and cumin seed and the fish paste and blend again to obtain about 3/4 cup of a fine-textured paste. This red curry paste will keep for 3-4 months if kept in a glass jar in the refrigerator.
2. For the curry: In a wok, heat the red curry paste in a little oil over a high heat, for about 3 minutes or until fragrant. Add the remaining ingredients (except the basil and coriander) and bring to the boil. Reduce heat, cover and simmer for about 10 minutes, till the meat is cooked but still tender and vegetable are cooked but firm. Remove the lime leaf and stir in the coriander. Serve and add basil to garnish.
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