This recipe is converted from the book "Spirit House Thai Cooking". For the foodie purists, this paste should be made in a mortar and pestle, but this is my time-saving version.
INGREDIENTS:
10 dried red chillies
3 teaspoons coriander seeds
1 1/2 teaspoons whole cumin seeds
1 teaspoon white peppercorns
1/2 teaspoon cardamom seeds
1 tablespoon shrimp paste (available from asian grocers - warning: very smelly!)
3 stalks lemon grass, soft inner lower leaves only
12 cloves garlic, peeled
1 cup chopped shallots (not spring onion - golden shallots)
1 tablespoon fresh galangal (asian grocer), peeled and chopped into smallish chunks
2 tablespoons coriander roots and stems - washed well (note: NOT the leaves)
2 tablespoons curry powder
METHOD:
Chop the dried stem off the bottom of the dried chillies and shake out most of the seeds.
Cover the chillies with hot water in a bowl and soak for 30 minutes.
Wrap the tablespoon of shrimp paste in a small square of alfoil and roast it in the oven at 180 degrees for 20-30 minutes. When done, the shrimp paste should be dry and crumbly in texture.
Roast the coriander seeds, cumin seeds and cardamom seeds in a clean, dry TMX bowl for 5 minutes, varoma temperature, speed 1.
Grind spices for 1 minute, speed 8.
Remove spices and set aside.
Drain chillies and squeeze out excess water with hands. Place in TMX bowl and chop speed 8 for 10 seconds.
Add remaining ingredients, including spices and roasted shrimp paste, and blitz on speed 9 for 20-30 seconds or until it forms a smooth paste.
Makes about 2 cups.
This is a milder curry paste, and great for chicken and fish and vegetable dishes. Traditionally used with coconut milk or cream.
