makes
?
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
?
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
½ tsp cumin seeds
1 tsp coriander seeds
7 long dried chillies, roughly sliced
5 hot dried chillies
2 tbsp lemongrass, sliced
2 tbsp French shallot, sliced
3 tbsp garlic, sliced
1½ tsp fresh ginger, sliced
1 tsp galangal, sliced
1 tsp cooking salt
1 tsp shrimp paste
1½ tsp curry powder
½ tsp turmeric powder
Instructions
Prepare a frypan over low heat. Add the cumin seeds and coriander seeds for few minutes until fragrant. Remove from the pan and set aside.
In the same frypan, add the chillies, lemongrass, shallot, garlic, ginger and galangal for 5 minutes or until light brown. Remove from the pan.
Prepare a mortar and pestle. Add the cumin seeds and coriander seeds, and grind until a powder forms.
Add the roasted chilli, lemongrass, shallot, garlic, ginger and galangal, and pound until a smooth paste forms.
Add the salt, shrimp paste, curry powder and turmeric powder, and mix well.
Note
If using a blender, add 2-3 tbsp vegetable oil and all the ingredients. Process until a smooth paste forms.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
