Homemade red curry paste

1. Place the cumin and cilantro seeds in a mortar and grind them coarsely. Transfer them to the food processor.
2. Peel the shallots and cut them into four wedges. Add them to the food processor.
3. Peel the garlic and cut it into pieces. Add it to the food processor.
4. Cut the chili peppers in half and remove the seeds. Add them to the food processor.
5. Add the grated ginger and lime zest. Squeeze the lime and add the juice to the food processor.
6. Add the lemongrass, paprika, salt, and fresh cilantro.
7. Blend the mixture on speed 2 in the food processor until it reaches a coarse consistency, scraping down the sides with a spatula as needed.
8. You can add some oil to make the paste creamier. You can store the paste in the refrigerator for up to 10 days.