Curry Paste

• 80 -100 g shallots or 80 -100 g red onions, chopped roughly
• 1 garlic clove, chopped (optional)
• 1 inch gingerroot, chopped
• 1 inch galangal, chopped (if you can find it)
• 2 stalks lemongrass, sliced cross-section thinly
• 1 red fresh chili pepper, deseeded and sliced (2 if you like it spicy)
• 3 dried chilies, soaked in hot water and chopped roughly (double amount if you like it very spicy)
• 1 teaspoon turmeric powder (better if you can find fresh turmeric root)
• 1 teaspoon coriander powder
• 12 teaspoon fennel powder
• 12 teaspoon cardamom powder

1. Puree it all in a blender, adding a bit of water or coconut milk to help the blades move.
2. The paste can be used to cook around 800g of meat or chicken or up to 1kg of vegetables.
3. Add to the heated oil: spices such as star anise, cinnamon stick, several fenugreek seeds and a few whole cloves if you like.
4. Then add the spice paste and cook on medium or medium-low heat for 4 or 5 minutes to ensure thorough cooking of spices (easier on sensitive stomachs!).
5. Stir constantly to make sure it doesn't burn!
6. Add 2 or 3 pounded or crushed candlenut for thickening.
7. Five minutes before ending your curry cooking, add 2 hand-torn kaffirlime leaves for a lovely fragrance (if you love it).
8. For fish, you might want to add a few slices of dried tamarind or a teaspoon of tamarind paste mixed with 2 tablespoons warm water.

shallots, garlic, gingerroot, stalks lemongrass, chili pepper, chilies, turmeric, coriander powder, fennel powder, cardamom powder

Taken from www.food.com/recipe/curry-paste-353111 (may not work)