This Thai curry paste was developed from Indian Muslim ingredients, consisting of many dry spices.
Makes around 250g
Prep: 20 minutes
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp. cumin seeds
1 tsp. white peppercorns
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.