Chiang Mai curry paste

Name: Chiang Mai curry paste
Cuisine: Thai
Ingredients: ½ teaspoon salt; 1 teaspoon shrimp paste; 1 teaspoon turmeric powder; ½ teaspoon ground cinnamon; 2 garlic cloves, peeled and finely chopped; 1 fresh lemon grass stalk, finely chopped; 2 large, fresh red chillies, deseeded and finely chopped; 5 cm/2 inch piece fresh root ginger, peeled and grated; 2 red shallots, peeled and finely chopped; 2 teaspoons cumin seeds; 1 tablespoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2

Asia
Thailand
Chiang Mai
Spice Mix
Fish course
Gluten-free
Pescatarian

Method

Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander and cumin seeds for 40–50 seconds until toasted and aromatic. Tip into a spice grinder and grind to a fine powder.
Put the spice powder in a food processor with all the other ingredients and whiz to a paste (add a little water if the mixture is too stiff). Store in a jar in t