Even though it is a long list of ingredients for the curry paste, most of them are readily available in a well stocked kitchen or a grocery store. I've never seen fresh galangal or kaffir lime leaves in any of the stores that I go to, but luckily I found some canned/ jarred ones in Whole Foods that I picked up right away. They keep in the fridge for quite a while and are quite handy in making Thai curry pastes and other dishes.
This recipe makes about 1cup of curry paste and the curry uses about 3~4tbsp of it. I freeze the remaining curry paste in a freezer safe ziploc bag and then use as needed.Recipe from Buddha's Table cookbook.
Ingredients: Makes 1 cup of Curry paste
Dried Red Chilies (California, New Mexico or Guajillo chilies) - 6~8 (I used Indian red chilies) Coriander seeds - 2tbsp Cumin seeds - 2tsp Whole Cardamom seeds - 5 Cinnamon stick - 2" piece Nutmeg - ¼tsp Cloves - 5 Whole black peppercorns - 1tsp Shallots - 1 medium, chopped Lemon grass - 2tbsp, chopped (tender midsection only) Garlic - 2~3 cloves, chopped Galangal - 1tbsp (I used jarred galangal) Fresh Cilantro roots or stems - 1tbsp Kaffir Lime skin or leaves - 2tsp (I used jarred kaffir lime leaves) Salt - to taste
Method:
- Stem and seed the dried red chilies. Soak them in warm water for 10~15 minutes or until soft. Drain and squeeze dry.
- Dry roast the coriander seeds, cumin, cardamom, cinnamon, nutmeg, cloves and peppercorns in a pan over medium heat for 5~7 minutes or until fragrant.
- Using a mortar and pestle, pound and grind all the ingredients, adding in each new ingredient only after the previous one is pureed and incorporated into a paste.
- Alternatively, combine all the ingredients in a food processor and process into a smooth paste, adding a small amount of water to facilitate blending. Use as needed to make Massamun curry or freeze for later use.
Linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 4'.
