Curry Paste for above recipe
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Ingredients
  • 1 t white peppercorns, toasted and ground
  • 2 t cumin seeds, toasted and ground
  • 4 cloves, toasted and ground
  • 4 t coriander seeds, toasted and ground
  • 2 t curry powder
  • 9 fresh or frozen curry leaves
  • 8-10 dried California Chile Peppers, covered with boiling water t soak for at least 15 minutes
  • 2 stalks lemon grass, trimmed to lower third and thinly sliced
  • 1 inch piece galangal, peeled and minced
  • 1 head garlic, minced
  • ½ large onion, chopped (could also use shallots but onion is what I had)
  • 1 T dried shrimp powder
Instructions
  1. To make curry paste you either need a mortar and pestle with a good blender or processor or you need a wet dry grinder. Either way, combine all ingredients, reserving some of the chile pepper soaking water, and either pound in a mortar and then transfer to a processor or blender or just grind to a smooth paste in a wet dry grinder. Use some of the chile pepper soaking liquid if more moisture is needed.
Recipe by The Spiced Life at https://www.thespicedlife.com/mahi-mahi-rice-noodles-in-curried-coconut-broth/