1- Toast whole coriander seeds, cumin seeds, and black peppercorns in a skillet over medium-low heat for 4 to 5 minutes until fragrant and slightly darkened, stirring occasionally. If you’re using ground spices, you can skip this step and go straight to mixing.

2- Crush the toasted seeds using a mortar and pestle or a rolling pin inside a sandwich bag, then set them aside for the next part.

3- In a food processor or blender with a narrow base, combine the crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest and juice, green onions or shallots, oil or water, and maple syrup or sugar.

4- Blend until a smooth paste forms, scraping down the sides as needed lemongrass might take extra time to break down fully for a nice texture.

5- Adjust the flavor as you go, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, sweetener for balance, oil or water for texture, garlic for extra kick, ginger for freshness, or turmeric for a stronger curry note.

6- Once it’s ready, store the paste in a jar in the refrigerator for up to 10 days or freeze it in ice cube trays for up to one month to keep it fresh.