Ingredients
- 2 teaspoons peppercorns (whole white)
- 3 teaspoons cumin seeds
- 3 teaspoon coriander seeds
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 2 teaspoons ground cinnamon
- Red chillies (10 large red chillies, roughly chopped)
- 2 tablespoon water
- Ginger (8cm piece, roughly chopped)
- 2 teaspoons shrimp paste
- Lemongrass (1 stick, very finely chopped)
- 4 ounces brown onion (1/2 onion, finely diced)
- 6 garlic cloves, sliced
How to Make
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Step 1: Heat a large non-stick frying pan over a medium heat and add peppercorns, cumin seeds and coriander seeds, then cook for 3 minutes or until aromatic and a shade darker in colour.
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Step 2: Remove from pan and set aside to cool and once cool, put in a mortar and grind using a pestle until fine and then add ground spices and all remaining ingredients to the jug of a blender and blend until a smooth paste forms.
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Step 3: Store in an airtight container in the fridge until ready to use.
We hope you enjoy this recipe!
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