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

1. To toast coriander and cumin seeds:
2. In small nonstick skillet, toast seeds over medium heat until aromatic, about 2 minutes.
3. Shake pan constantly to keep seeds from burning.
4. Remove from heat and grind seeds, along with cardamom seeds, in spice grinder, coffee mill or using a mortar and pestle.
5. Transfer ground seeds to mortar and pestle or food processor.
6. Add nutmeg, clove, chiles, garlic, shallot, lemongrass and ginger.
7. Pound ingredients until finely pulverized with no visible chile pieces.
8. This makes about 1 1/4 cups curry paste.
9. 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)