Yellow curry paste (Nam Prik Gaeng Massaman)
| 2 Tab | Dried red Spur chillies |
| 1 | Fresh chilli, finely chopped (inc seeds) |
| 1 | Lemongrass, finely chopped (white only) |
| ¼ Tsp | Turmeric ginger, peeled & finely chopped |
| 1-2 | Shallots, finely chopped |
| 1-2 | Cloves Garlic, chopped |
| 1 Tsp | Roasted coriander seeds |
| ½ Tsp | Roasted cumin seeds |
| ¼ Tsp | Shrimp paste |
| ¼ Tsp | Salt |
- In a stone mortar and pestle pound cinnamon and nutmeg until they are a powder. Add coriander seeds, and cumin and pound thoroughly until they are a fine dust.
- Add lemongrass, garlic, turmeric, and shallots to mortar and pound until there isn’t any obvious sinew.
- Add dried chillies and salt pound unit pieces of chilli cannot be made out from the rest of the matter (again not an easy task, right arm starting to feel it now).
- Add shrimp paste and pound to mix in the paste.
NOTES:
Only use the white bit of the lemon grass. The rest can be used for a kick arse tea
To keep; stir fry for a couple of minutes, let cool and put in a container in the fridge. It will keep for a few months
The finer you chop stuff up the less pounding. Chop stuff fine, it takes less effort.