Home Made Thai Curry Pastes

Thai Red Curry Paste- Nam Phrik Kaeng Daeng

1 Tblsp coriander seeds, roasted until brown
2 cardamon pods, roasted until brown
1/2 tsp black peppercorns
1/2 tsp salt
10 big dried red chilies, seeds removed and soaked in water for at least 10 minutes and then finely chopped
1 tsp (5 grams) galangal, skin removed, chopped
2 tsp (5 grams) lemongrass, lower third only, chopped
1 tsp (5 grams) kaffir lime peel, chopped
1 Tblsp (10 grams) coriander root, chopped
3 Tblsp (15 grams) shallots, chopped
3 Tblsp (15 grams) garlic, crushed
1 tsp (5 grams) Thai shrimp paste
10 small fresh red chili peppers (prik kee noo)

Put the coriander seeds, cardamon pods and black peppercorns in a granite mortar and grind into a powder with a pestle. Add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry, you may need to add a bit of water