Yellow Thai Curry Paste - The Cook's Cook

Ingredients

• 4-6 dried Thai bird's eye chilies (adjust according to desired spiciness)
• 15 ml (1 tablespoon) coriander seeds
• 5 ml (1 teaspoon) cumin seeds
• 3 cloves garlic, peeled
• 2 shallots, peeled and roughly chopped
• 1 stalk lemongrass, white part only, thinly sliced
• 1 thumb-sized piece of galangal, peeled and thinly sliced
• 1 thumb-sized piece of turmeric, peeled and thinly sliced (or 5 ml (1 teaspoon) ground turmeric)
• 5 ml (1 teaspoon) ground cinnamon
• 2.5 ml (1/2 teaspoon) ground cloves
• 2.5 ml (1/2 teaspoon) ground nutmeg
• Finely grated zest of 1 lime
• 15 ml )(1 tablespoon) shrimp paste (optional, for authentic flavor)
• 15 ml (1 tablespoon) vegetable oil
• 15 ml (1 tablespoon) brown sugar
• 5 ml (1 teaspoon) salt