Homemade Thai Curry Paste (Phong Karli)

INGREDIENTS (Makes about 1/2 cup):

• 1 Tbsp Spice Horizon black peppercorns
• 2 tsp Spice Horizon white peppercorns
• 1 Tbsp Spice Horizon cloves
• 3 Tbsp Spice Horizon coriander seeds
• 3 Tbsp Spice Horizon organic cumin seeds
• 1 Tbsp Spice Horizon fennel seeds
• 2 Tbsp Spice Horizon ground ginger
• 3 Tbsp Spice Horizon ground turmeric
• 1/4 cup of Spice Horizon Olive Oil
• 1 8oz (or smaller) can of coconut milk

DIRECTIONS:

1. Dry-roast the peppercorns, cloves, coriander, cumin and fennel seeds, adding one ingredient at a time in a frying pan over low heat until you begin to smell the aromatics.
2. Transfer the dry-roasted ingredients to a spice grinder or mortar and pestle, grinding to a powder.
3. Add the remaining dry ingredients and continue grinding. Store in an airtight container for about 6 months.

TO MAKE A PASTE:

1. Heat ¼ cup olive oil in heavy skillet and entire powder recipe, stirring to remove any lumps. Add 1 Tbsp of coconut milk at a time to reach desired flavor and consistency. 

Things you'll need for this recipe...