Curry Paste for Chicken Curry
- 1 1/4 teaspoons coriander seeds
- 1 3/4 teaspoons cumin seeds
- 1 1/2 teaspoons cardamom seeds
- 1 1/2 teaspoons nutmeg grated
- 1 1/2 teaspoons cloves, ground
- 12 each hot chili peppers dry, chopped
- 3 cloves garlic minced
- 2 large shallots minced
- 1/2 stalk lemongrass
- 1 inch ginger minced or finely chopped
- To toast coriander and cumin seeds:
- In small nonstick skillet, toast seeds over medium heat until aromatic, about 2 minutes.
- Shake pan constantly to keep seeds from burning.
- Remove from heat and grind seeds, along with cardamom seeds, in spice grinder, coffee mill or using a mortar and pestle.
- Transfer ground seeds to mortar and pestle or food processor.
- Add nutmeg, clove, chiles, garlic, shallot, lemongrass and ginger.
- Pound ingredients until finely pulverized with no visible chile pieces.
- This makes about 1 1/4 cups curry paste.
- It can be made up to 2 weeks in advance, covered and refrigerated until recipe calls for.
coriander seeds, cumin seeds, cardamom seeds, nutmeg, hot chili peppers, garlic, shallots, stalk lemongrass, ginger
Taken from recipeland.com/recipe/v/curry-paste-for-chicken-curry-52316 (may not work)