| Ingredients: 2 Teaspoon(s) toasted coriander seeds 2 Teaspoon(s) toasted cumin seeds 1/2 Teaspoon(s) white peppercorns 1 1/2 Teaspoon(s) cinnamon 1/2 Teaspoon(s) cloves 1/4 Teaspoon(s) nutmeg 1/2 Teaspoon(s) cardamom 40 Gram(s) (arbol if not Thai) seeded chilies, red 2 Teaspoon(s) Sea salt 1/2 Cup(s) chopped shallot 33/100 Cup(s) lower 1/3 only lemongrass 1/4 Cup(s) chopped galanga root 4 cilantro root 1/4 Cup(s) garlic 2 Teaspoon(s) (gapi) shrimp paste, fermented |
Directions:
Instructions Combine all dry spices in a coffee grinder and blitz until fine; remove from grinder and set aside. Grind the dried chilies in the coffee grinder until fine and set aside. Using an immersion blender (or Vitamix): Add all remaining ingredients into the blender jug and blend into a rough paste. Add all the ground dry ingredients and keep blending, scraping in between as needed, until smooth. Using a mortar and pestle: Pound lemongrass, galangal and cilantro roots along with the salt until it becomes a fine paste. Add shallots and garlic and pound until fine, adding the dry spices as needed to help absorb moisture and increase friction. Once it is a fine paste, add any remaining dry spices and the shrimp paste and pound to mix well. Ready to make the curry? Here’s my massaman curry recipe! |