Yield: 300 ml
| Measure | Ingredient |
|---|---|
| 15 mediums | Dried red chilies |
| 10 \N | Black peppercorns |
| 1 tablespoon | Ground coriander |
| 1 tablespoon | Ground cumin |
| 2 teaspoons | Salt |
| 4 \N | Whole cloves |
| 3 \N | Bay leaves |
| 1 teaspoon | Ground nutmeg |
| 1 medium | Onion; chopped |
| 2 tablespoons | Chopped garlic |
| 4 tablespoons | Roughly chopped lemon grass |
| 1 tablespoon | Galangal, dried soaked 1/2 hour in hot water |
| 4 tablespoons | Chopped coriander roots |
| 2 teaspoons | Chopped lime zest |
| 2 tablespoons | Vegetable oil |
| 1 tablespoon | Ground red pepper |
Grind first 8 ingredients in a blender or spice mill.
Process all ingredients together 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