Yellow Curry Paste

Ingredients

Whole spices

• 1 ½ tsp coriander seeds
• 1 ½ tsp cardamom seeds
• ½ tsp green cardamom seeds (optional)
• 1 ½ tsp white pepper

Chillies and aromatics

• 12 dried red bird’s eye chillies, soaked in water for 30 minutes and cut into small pieces
• 12 garlic cloves
• 1 thumb-sized piece galangal, thinly sliced
• 1 thumb-sized piece fresh turmeric, peeled and thinly sliced, or 1-1 ½ tsp ground turmeric
• 3 lime leaves, stalks removed and finely chopped
• 3 shallots (medium), halved
• 10 thick coriander stalks (about 1 generous tbsp)
• 2 tbsp sliced lemongrass (½ lemongrass stalk)

Paste

• 1 tsp shrimp paste

Method

Stage 1 - Toast and grind spices

1. Heat pan over medium-high heat; toast whole spices until fragrant but not smoking.
2. Transfer to pestle and mortar; pound to fine powder with white pepper.

Stage 2 - Pound to paste

1. Add dried chillies; pound to paste.
2. Add garlic, galangal, turmeric, lime leaves, shallots, coriander stalks, and lemongrass.
3. Pound 40-60 mins until smooth and buttery.

Stage 3 - Add shrimp paste

1. Add shrimp paste; pound to incorporate.
2. Check seasoning.