Thai yellow curry paste from Spice by Christine Manfield

Ingredients

• 50 ml water
• 25 ml fish sauce
• 75 ml vegetable oil
• 1 tablespoon kapi (Thai shrimp paste)
• 2 stalks lemongrass, finely chopped
• 6 small yellow chillies, minced
• 2 teaspoons minced coriander root
• 2 teaspoons minced ginger
• 6 cloves garlic, minced
• 5 red shallots, minced
• 1 tablespoon ground turmeric
• 1 tablespoon minced turmeric
• 1 teaspoon cumin seeds
• 5 dried bird’s-eye chillies
• 1 teaspoon white peppercorns
• 2 teaspoons coriander seeds