This Thai curry paste was developed from Indian Muslim ingredients, consisting of many dry spices.
Portions: Makes around 250g
Preparation: 20 minutes
- 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
- 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.
- 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.
- 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.