TOTAL PREP TIME: 20 Minutes
YIELD: Enough for 6-8 servings of curry
1 1/2 Cups Diced green chilis peppers (Use peppers according to desired level of spiciness. The spiciness of the curry can be turned down so don't be afraid to put some hot peppers in the paste.)
2 Tbs lemon grass, thick bottom third only outside removed and sliced
1 1/2 Tbs ginger, diced
1/2 Tbs shallot, diced
2 garlic gloves finely chopped
1 Tbs turmeric
Roast these ingredients in a pan or oven to bring out their aromas
1/2 Tbs roasted coriander seeds
1/2 Tbs roasted black pepper
1/2 Tbs roasted cumin seeds
Pound all ingredients together in a mortar using a pestle to form a paste. This will take about ten minutes. IF you get tired leave the contents for about five minutes and they will soften.
Note: you can use a food processor, but the pestle allows the ingredients to release their flavors better. Once prepared. The curry paste can be kept in a jar with a little oil in fridge for several months. This makes multiple servings of curry.