Curry Paste

Ingredients

• 80-100 g shallots or red onions, chopped roughly
• 1 garlic clove, chopped (optional)
• 1 inch gingerroot, chopped
• 1 inch galangal, chopped (if you can find it)
• 2 stalks lemongrass, sliced cross-section thinly
• 1 red fresh chili pepper, deseeded and sliced (2 if you like it spicy)
• 3 dried chilies, soaked in hot water and chopped roughly (double amount if you like it very spicy)
• 1 teaspoon turmeric powder (better if you can find fresh turmeric root)
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon cardamom powder

Directions

1. 1

   Puree it all in a blender, adding a bit of water or coconut milk to help the blades move.

2. 2

   The paste can be used to cook around 800g of meat or chicken or up to 1kg of vegetables.

3. 3

   Add to the heated oil: spices such as star anise, cinnamon stick, several fenugreek seeds and a few whole cloves if you like.

4. 4

   Then add the spice paste and cook on medium or medium-low heat for 4 or 5 minutes to ensure thorough cooking of spices (easier on sensitive stomachs!). Stir constantly to make sure it doesn't burn!

5. 5

   Add 2 or 3 pounded or crushed candlenut for thickening.

6. 6

   Five minutes before ending your curry cooking, add 2 hand-torn kaffirlime leaves for a lovely fragrance (if you love it).

7. 7

   For fish, you might want to add a few slices of dried tamarind or a teaspoon of tamarind paste mixed with 2 tablespoons warm water.