2 serrano chiles, seeded 1/2 onion 1/4 bunch cilantro Rind of 1/4 lemon 1 teaspoon black pepper 1 tablespoon chopped garlic 3/4 teaspoon salt Scant 2 teaspoons ground coriander Heaping 1 teaspoon ground cumin Heaping 1 teaspoon Laos powder Heaping 1 teaspoon turmeric 1/4 cup canola oil

Step 1 Coarsely chop the chiles, onion, cilantro and lemon rind, and place them in a blender. Add the black pepper, garlic, salt, coriander, cumin, Laos powder and turmeric. With the blender running, slowly add the canola oil to make a paste. This makes a generous cup of curry paste, more than is needed for the remainder of the recipe. The paste can be frozen, then thawed as needed to be used in recipes.

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