Curry Paste for Chicken Curry

Directions

To toast coriander and cumin seeds:

In small nonstick skillet, toast seeds over medium heat until aromatic, about 2 minutes.

Shake pan constantly to keep seeds from burning.

Remove from heat and grind seeds, along with cardamom seeds, in spice grinder, coffee mill or using a mortar and pestle.

Transfer ground seeds to mortar and pestle or food processor.

Add nutmeg, clove, chiles, garlic, shallot, lemongrass and ginger.

Pound ingredients until finely pulverized with no visible chile pieces.

This makes about 1¼ cups curry paste.

It can be made up to 2 weeks in advance, covered and refrigerated until recipe calls for.