---

Ingredients:

1/2 tspn white peppercorns
1/4 tspn cumin seeds, roasted
1/2 tspn coriander seeds, roasted
pinch of mace
1 tspn sea salt
4 large dried chillies, soaked, deseeded and finely chopped
1/2 tblspn sweet paprika
1 tspn galangal, finely chopped
1/2 tspn coriander root, chopped
2 large cloves garlic, peeled and chopped
1/4 small red onion, peeled and chopped
1 tspn kaffir lime zest
(or 1/2 tspn lime juice)
1/2 tspn shrimp paste, roasted

You can store the paste in a plastic container in the refrigerator for one week, or freeze for 6 months.

Serves: About 1/2 cup
Preparation time: 15 minutes

Method:

In a mortar and pestle, grind together the peppercorns, coriander and cumin seeds and pound to a powder form.

Add the rest of the ingredients into the mortar and pestle one by one (in order of the list). Pound until it is a fine paste.

Alternatively, you can place all of the ingredients with 1/4 cup of vegetable oil in a food processor to make a smooth curry paste.

---

Contributor: Cam