# curry pastes

• green curry paste
• red curry paste
• panang curry paste
• massaman curry paste
• instructions

# green curry paste

• 1 tbs coriander seeds
• 2 tbs cumin seeds
• 1 ts black pepper corns
• 3 stems lemongrass
• 1 inch galangal
• 1 inch turmeric
• 2 ts kaffir lime rind
• 6 kaffir lime leaves
• 5 thai shallots
• 10 cloves garlic
• 8 large green chiles
• 20 green thai chiles
• 15 coriander leaves
• 4 coriander roots
• 15 basil leaves
• 2 ts shrimp paste
• 2 ts vegetable oil

# red curry paste

• 1 tbs coriander seeds
• 2 tbs cumin seeds
• 1 ts black pepper corns
• 3 stems lemongrass
• 1 inch galangal
• 2 ts kaffir lime rind
• 6 kaffir lime leaves
• 5 thai shallots
• 10 cloves garlic
• 10 large dried red chiles
• 24 red thai chiles
• 2 ts shrimp paste
• 2 ts vegetable oil

# panang curry paste

same as red curry paste, but additionally add

• 2 star anise
• 10 cloves
• 3cm cinnamon stick
• 10 cardamom seeds
• 5 tbs unsalted peanuts

# massaman curry paste

• 2 star anise
• 1 tbs black pepper corns
• 5 cloves
• 1 ts fennel seeds
• 1 tbs cumin seeds
• 1 tbs coriander seeds
• 3 cm cinnamon stick
• 1/4 nutmeg
• 3 stems lemongrass
• 1 inch galangal
• 2 ts kaffir lime rind
• 6 kaffir lime leaves
• 5 thai shallots
• 10 cloves garlic
• 4 coriander roots
• 15 large dried red chiles
• 2 ts shrimp paste
• 2 ts vegetable oil

# instructions

• Fry all the "dry" spices in a wok with no oil, on medium heat, for 2-3 minutes until fragrant. Add the smallest spices last so they won't burn.
• Pound the roasted spices in a mortar / pestle until finely ground. Add the rest of the ingredients a little at a time in sequence, pounding and scraping the sides until the mixture forms into a smooth paste. This will take some time, but is infinitely better than using a blender/food processor.
• Curry pastes can be frozen in ice cube trays or small tupperwares for later use, lasting about 6 months.