Of course, when I made this curry paste for Thai Chicken Curry, I sat up in my hotel room the night before, grinding it with a mortar and pestle, while the rest of the crew were out on the town. But what you could do is whack the whole lot through a spice grinder or coffee mill.
If using whole spices, put the cumin and coriander seeds, nutmeg, peppercorns, dried galingale and lemon grass into an electric spice mill or coffee grinder and grind to a powder. Alternatively, grind them using a mortar and pestle. Put the ground spices into a processor or blender and add all the remaining ingredients. Whizz until a smooth paste is formed.
Keep the paste in a screw-topped jar and store in the refrigerator for up to 1 month. Use in Thai recipes.
© 1991 Keith Floyd estate. All rights reserved.