Made from scratch, this recipe beats canned curry pastes. When time is not of the essence, prepare this paste and then make a delicious Thai curry. Serve it over rice and then enjoy the afternoon siesta!

Ingredients:

• 14 dried thai chilis
• 2 tbsp fresh turmeric root, grated (or 2 tsp turmeric powder)
• 2 tbsp galangal or ginger, peeled
• 1/2 cup cilantro stems
• 1 tsp coriander powder
• 1 tsp cumin powder
• 6 kefir lime leaves or 1 tsp grated lime
• 6 large garlic cloves, diced fined
• 4 small shallots peeled and roughly chopped
• 1/4 tsp white pepper powder
• 2 lemon grass stalks, bottom half only, chopped
• 1 tbsp shrimp paste, omit if vegetarian
• 1 tsp oil, set aside for later

Method:

• With a mortar and pestle or in a blender, mix all the ingredients (except oil)together. Grind until you have a smooth paste
• In a frying pan, heat the oil and on low flame , slowly cook the paste for about 3 minutes
• Use to make a Thai yellow curry