1/2 Teaspoon(s) roasted coriander seeds
1/8 Teaspoon(s) roasted cumin
1/8 Teaspoon(s) black peppercorns
1/8 Teaspoon(s) salt
1 Teaspoon(s) garlic
1/4 Teaspoon(s) chopped, peeled galanga root
1/8 Teaspoon(s) turmeric
1/4 Teaspoon(s) minced peel of lime
1 Tablespoon(s) (lower 1/3, crushed & chopped) lemongrass
1/2 Tablespoon(s) crushed, chopped shallot
1/2 Tablespoon(s) root of cilantro
2 Tablespoon(s) chopped, fresh basil leaves
3 or more seeded chilies, green
1. Place the dry spices (coriander seeds, cumin seeds, peppercorns, salt) into mortar and grind and pound them into powder with pestle.
2. Add the rest of the ingredients and pound until all ingredients form a smooth paste (no chunks allowed!)
If you choose to skip the traditional mortar and pestle by using a blender or food processor, put all the dried spices and salt into the blender, blend them to a powder, and add the rest with 2 TB water. Blend for 3-5 minutes.
NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.)
Note: This recipe is for one serving of curry, but if you want to make the paste in a larger quantity, then use a blender and double the quantities as much as you like (a multiple of 8 is good -- 16T = 1cup).