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
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!