Yield: 375 ml
Measure | Ingredient |
---|---|
8 larges | Dried red chilies stems removed |
5 \N | Cloves |
2 teaspoons | Cinnamon; OR... Cinnamon stick |
6 \N | Cardamom seeds; OR... Cardamom pods |
½ teaspoon | Ground or grated nutmeg |
3 \N | Bay leaves |
1 tablespoon | Coriander ground or in seeds |
1 tablespoon | Cumin; ground or in seeds |
1 teaspoon | Salt |
2 teaspoons | Galangal, dried soaked and sliced |
2 tablespoons | Chopped lemon grass |
2 mediums | Onions; chopped |
4 \N | Garlic cloves; chopped |
Dry-roast or roasted chilies, cloves, cinnamon, cardamom, nutmeg, bay leaves, coriander and cumin until fragrant, being careful not to burn them. Grind spices in a blender or spice grinder to a coarse powder.
Blend spices with remaining ingredients in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week, or spread paste in a plastic zipper bag and freeze flat on a baking sheet, breaking off pieces of the frozen paste as needed for curry recipes.
Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95