1-Follow these steps to make your paste: Toast whole coriander, cumin seeds, and black peppercorns in a small skillet over medium-low heat for 4 to 5 minutes until fragrant, stirring occasionally. Skip this if you’re using ground spices. Next, crush the toasted seeds with a mortar and pestle or in a sandwich bag with a rolling pin, then set them aside.

2-In a food processor or blender, combine the crushed spices with the red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest and juice, green onions or shallot, oil or water, and maple syrup or sweetener. Blend until a paste forms, scraping down the sides as needed. If lemongrass is tough, keep blending until smooth.

3-Once blended, taste and tweak the flavors add more lime for acidity or chilies for heat. This paste stores well, lasting up to 10 days in the fridge or a month in the freezer.