Prik Gaeng Garee (Thai Yellow Curry Paste)

seriouseats.com

Darwin

subheading: For the Curry Powder (Optional):

5 green cardamom pods

2 tablespoons (10g) coriander seeds

1 tablespoon (10g) whole cumin seed

1 teaspoon (4g) whole cloves

1 teaspoon (4g) fennel seed

1 cinnamon stick, broken into pieces

1 piece whole nutmeg

2 tablespoons (16g) ground turmeric

1 tablespoon (8g) Kashmiri chile powder (see note)

subheading: For the Curry Paste:

1 tablespoon (5g) coriander seeds

1 teaspoon (3g) whole cumin seeds

1 ¼ teaspoon white peppercorns

5 dried spur chiles (about 8g total), stemmed and seeded (see note)

½ teaspoon Diamond Crystal kosher salt

2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)

1 tablespoon (8g) homemade or store-bought curry powder

One 3-inch (10g) piece fresh turmeric, thinly sliced

3 coriander roots (10g), cleaned and thinly sliced (see note)

5 medium garlic cloves (25g), thinly sliced

2 small shallots (40g), thinly sliced

Directions at seriouseats.com

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