Yield: 375 ml
|8 larges||Dried red chilies stems removed|
|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|
|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