Ingredients

Ingredients

• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. white peppercorns
• 5 cloves
• 5 cardamom pods, crushed
• 2 star anise
• 3cm stick cassia or cinnamon
• 1 tsp ground turmeric
• 8 shallots, finely chopped
• 8 garlic cloves, chopped
• 2cm piece galangal or ginger, chopped
• 1/2 tsp shrimp paste
• 5cm stalk lemon grass, finely chopped
• 2 lime leaves, vein removes and finely chopped
• 10 dried long red chilies, soaked in hot water to soften and squeezed dry (you may vary the amount of chillies to your taste

Method

1. To Prepare: Place all the dry spices in a food processor and grind it in a food processor until it is powder or grind them in a mortar and pestle.
2. Pour a little oil in a pan and sauté the shallots, garlic clove, galangal or ginger and shrimp paste, over a moderate heat until they brown slightly. Remove the mixture from the heat and allow it to cool slightly. Then place it in a food processor with the ground spices and the remaining ingredients (lemon grass and lime leaves) and puree the mixture until you have a smooth paste or grind them in a mortar and pestle.
3. To Store: Place the paste in a well sealed jar and keep it refrigerated. It will keep for up to 3 months in the refrigerator or divide into portions and freeze.