For 200 grams of paste (circa 10/12 tbs)
Ready in 30 minutes
3 fresh turmeric roots (if you can0’t find it add 1 tbsp of turmeric powder)
2 tbsp turmeric (powder)
1 tbsp coriander seeds
3 red hot chilli peppers (unseeded if you prefer milder taste)
6 cm ginger root (grated separately)
4 gralic cloves
3 lemongrass stalks (peeled and cleaned – you’ll need to use only the soft core)
1 tbsp curry powder
2 tbsp shrimp paste (easily found in international gorceries)
1 tsp salt
water (as needed)
Tradition says you should use a pestle and a mortar. True – it would come much better and more like a paste. But I am a lover of technology, so you can use a blender and blend all ingredients together, adding little water in order to obtain a smooth paste.
You can use straight ahead or deep-freeze it for future use in monod portion.
You will need 1 ripe tablespoon per person.