This is easy and keeps in the fridge for up to two weeks. Once you make your own curry paste there’s no going back to those generic shop bought one. I can’t believe I used them for so long before making my own paste. The curry is so flavoursome, pungent and the smell that wafts through house is amazing.
Dry Ingredients (these need to be roasted in the oven for approx two minutes to release the flavour)
1 teaspoon corinander seeds
1 teaspoon fennel seeds
1 star anice
1/2 teaspoon cumin
1 shard of mace (the bark of the cinnamon tree) they sell it in Asda.
1 tablespoon cardamom pods ( removed from shell)
6 cloves Thai garlic (use normal garlic when Thai not available)
2 sticks of lemongrass
5 Thai shallot
2 Thai green chillies
thumb sized cube of galangal
thumb sized amount of ginger
3 large table spoons crunchy peanut butter
1 teaspoon Thai shrimp paste (hold your breath) skinky! But it’s needed.
Coconut oil oil to fry paste
You can buy a Thai curry kit from Asda in the UK. It has all the Thai ingredients you’ll need. And it’s only around £1.40
Firstly toast your dry ingredients in the oven for approx two minutes until fragrant. Add to pestle and mortar and grind until smooth and no large bits. Remove and set aside. Add the wet ingredients to the pestle and mortar making sure you’ve peeled the shallots, garlic, ginger and galangal and finally chop the lemongrass to help with bashing. And bash away until smooth, add the dry ingredients and bash to incorporate. Now get a frying pan and add coconut oil and heat on medium setting. Add the paste and cook for 2 minutes constantly stirring. Don’t let it burn! Add to a bowl add the peanut butter and cover and store in the fridge until needed