Name: Thai Yellow Curry Paste
Ingredients: 11⁄2 tsp coriander seeds; 11⁄2 tsp cardamom seeds; 1⁄2 tsp green cardamom seeds (optional); 11⁄2 tsp white pepper; 12 dried red bird’s eye chillies, soaked in water for; 30 minutes and then cut into small pieces; 12 garlic cloves; 1 thumb-sized piece of galangal, thinly sliced; 1 thumb-sized piece of fresh turmeric, peeled and; thinly sliced, or 1–11⁄2 tsp ground turmeric; 3 lime leaves, stalks removed and finely chopped 3 medium shallots, halved; 10 thick coriander stalks (about 1 generous tbsp) 2 tbsp sliced lemongrass (1⁄2 lemongrass stalk); 1 tsp shrimp paste

Ingredients

11⁄2 tsp coriander seeds
11⁄2 tsp cardamom seeds
1⁄2 tsp green cardamom seeds (optional)
11⁄2 tsp white pepper
12 dried red bird’s eye chillies, soaked in water for
30 minutes and then cut into small pieces
12 garlic cloves
1 thumb-sized piece of galangal, thinly sliced
1 thumb-sized piece of fresh turmeric, peeled and
thinly sliced, or 1–11⁄2 tsp ground turmeric
3 lime leaves, stalks removed and finely chopped 3 medium shallots, halved
10 thick coriander stalks (about 1 generous tbsp) 2 tbsp sliced lemongrass (1⁄2 lemongrass stalk)
1 tsp shrimp paste

Steps

Heat a pan over a medium–high heat and toast the whole spices until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar and pound to a fine powder
Add the white pepper and pound, then add the dried red chillies and start pounding into a paste. Continue with the garlic, adding each new ingredient, up to and including the lemongrass, until you have a smooth, buttery curry paste. This will take between 40 and 60 minutes. You can also cheat and just blend it.
Once you have a fragrant and smooth paste, add the shrimp paste and continue pounding to incorporate. Check for seasoning. The paste will keep in the fridge for about 2 weeks and freezes very well for up to 2 months.