Massaman curry paste from Spice by Christine Manfield

Ingredients

• 60 ml Tamarind Liquid
• 75 ml fish sauce
• 75 g palm sugar, shaved
• 2 stalks lemongrass, chopped
• minced zest of 2 kaffir limes
• 50 ml vegetable oil
• 5 coriander roots, chopped
• 1 tablespoon fresh green peppercorns
• 2 small brown onions, chopped
• 20 cloves garlic, chopped
• 6 fresh red bird’s-eye chillies, chopped
• 2 teaspoons kapi (Thai shrimp paste)
• 8 dried bird’s-eye chillies
• 2 sticks cinnamon
• 6 cloves
• 2 tablespoons coriander seeds
• seeds from 5 green cardamom pods
• 1 tablespoon cumin seeds