second Khmer Red Curry

  • 2 tbsp coconut oil
  • 2 dried large red chilies, soaked and seeded and chopped
  • 7 cm cinnamon stick, broken into pieces
  • 1 tsp grated nutmeg
  • 2 star anise
  • 5 cardamom pods
  • 1/2 stalk lemongrass, outer leaves removed, then sliced
  • 2 kaffir lime leaves
  • 2 tbsp coarsely chopped cilantro root
  • 4 large garlic cloves, chopped
  • 2 medium shallots, chopped
  • 7 cm piece galangal, chopped
  • 1 tbsp shrimp paste
  • 1/2 tsp ground turmeric

  1. Heat the oil in a frying pan over moderate heat. stir fry the chilies, cinnamon, nutmeg, star anise, cardamoms, lemongrass, kaffir lime leaves, cilantro root, garlic, shallots and galangal for about 5 minutes.
  2. Transfer the ingredients to a blender. add the shrimp paste and turmeric and blend until smooth, adding water to ease the process. 
  3. The paste can be kept in an airtight container in the refrigerator for up 3 days.