2 tsp whole white peppercorns
3 tsp cumin seeds
3 tsp coriander seeds
10 large red chillies, roughly chopped
2 tbsp water
8 cm - piece ginger, roughly chopped
2 tsp shrimp paste
1 stick lemongrass, very finely chopped
½ brown onion, finely diced
6 cloves garlic, sliced
1 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cinnamon
- Heat a large non-stick frying pan over a medium heat. Add peppercorns, cumin and coriander, then cook for 3 minutes or until aromatic and a shade darker in colour. Remove from pan and set aside to cool. Once cool, put in a mortar and grind using a pestle until fine.
- Add ground spices and all remaining ingredients to the jug of a blender and blend until a smooth paste forms. Store in an airtight container in the fridge until ready to use.