8 large dried red chilies - stems removed
2 teaspoon cinnamon; or... cinnamon stick
6 cardamom seeds; or... cardamom pods
1/2 teaspoon ground or grated nutmeg
3 bay leaves
1 tablespoon coriander - ground or in seeds
1 tablespoon cumin; ground or in seeds
1 teaspoon salt
2 teaspoon galangal, dried - soaked and sliced
2 tablespoon chopped lemon grass
2 medium onions; chopped
4 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.
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