Mortar and pestle

I use my mortar and pestle to make curry pastes, to grind whole spices or toasted rice into a powder and to crush peanuts or palm sugar. You should definitely consider getting a mortar and pestle if you cook a lot of Thai food, as a curry paste made this way is much silkier and more flavourful than one made in a food processor. If a recipe calls for a mortar and pestle, such as Green papaya salad, but you do not have one, just use a large sturdy bowl and a blunt instrument, like the end of a rolling pin, to pound down into the bowl.