This Thai Curry paste is packed with warm spices and aromatics and is perfect to make the famed Massaman Curry. It's also used to flavor many other dishes.
Fennel seeds | 1 Teaspoon | |
Coriander seeds | 1 Teaspoon | |
Cloves | 1 Teaspoon | |
Cardamoms | 1 Teaspoon | |
White peppercorns | 1 Teaspoon | |
Black peppercorns | 1 Teaspoon | |
Cinnamon | 1 Teaspoon | |
Dried red chillies | 6 | |
Garlic | 2 Tablespoon | |
Galangal | 2 Tablespoon | |
Lemongrass | 2 Tablespoon | |
Shallots | 2 Tablespoon | |
Lime juice | 2 Tablespoon (from 1 lime) | |
Chilli paste/Shrimp paste | 3 Tablespoon | |
Chilli oil | 6 Tablespoon |
MAKING:
1. Lightly toast all the dry spices and chillies and grind to a powder.
2. Add the garlic, Galangal, lemongrass and shallots, chilli bean paste or shrimp paste & chilli oil and grind it in your food processor to a smooth paste.
SERVING:
3. Make tasty Thai curry, serve and enjoy!
TIPS:
If using a mortar and pestle, remove the shells from the Cardamom.