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A different style of curry paste, this reflects an Indian influence.
5 tablespoons (2 ½ fl oz/75 ml) oil
4 dried jalapeño peppers (prik chee fa haeng)
½ cup chopped onions
½ cup chopped garlic cloves (kratiem)
1 tablespoon chopped lemon grass/citronella (ta-krai)
2 thin slices galangal (kha)
2 shallots
¼ teaspoon kaffir lime skin (piew ma-grood)
2 tablespoons dried cilantro/coriander (pak chee pon)
1 tablespoon cumin
1 teaspoon cinnamon powder
1 tablespoon star anise powder
- Heat a small skillet on medium heat and add the oil. Fry the peppers, onions and garlic until golden brown.
- Combine the fried ingredients and all remaining ingredients in a blender and process until thoroughly mixed.
-Makes 2 cups
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