Ingredients
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1 tbsp Coriander Seeds
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1 tsp Cumin Seeds
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½ oz Dried Red Thai Chiles
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4 oz Lemongrass
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2 oz Ginger
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1 Tbsp Salt
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2 oz Shallots
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1 oz Garlic
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1 Tbsp Dried ground Turmeric
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2 tsp Shrimp
Directions
This is one of the curries regularly eaten in Thailand; it is influenced by nearby India and the use of spices in the dry curries there.
Steps
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1
Done
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In a dry sauté pan set over a medium-low flame, toast the coriander and cumin (while moving the pan around to prevent them from burning) until the spices become noticeably more fragrant and darken slightly. |
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2
Done
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Place the toasted spices in a spice grinder (or a coffee grinder), along with the dried chiles, and grind to a powder; set the powder aside. |
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3
Done
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Using a large mortar and pestle, crush the lemongrass and ginger together to form a rough paste. |
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4
Done
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Add the salt to the mortar, and continue grinding to work in the salt. |
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5
Done
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Add the shallots and garlic to the mortar, and grind all of the ingredients together to form a paste (it will not be completely smooth, like something made in a food processor). |
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6
Done
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Remove the mixture from the mortar. Mix the shrimp paste, turmeric, and ground spices from step 2 into the curry to finish. |
