Anna's yellow curry paste

Ingredients for 4 servings:

• 8 chili peppers, small dried
• 1 tsp coriander, whole
• ½ tsp fennel seeds
• ¼ tsp clove(s), whole
• 2 cardamom pods, from which the seeds
• 6 grains of black pepper
• 1 tsp cumin
• ½ tsp nutmeg, freshly grated
• 2 onions
• 1 stalk(s) lemongrass, only the white end
• 30 g fresh ginger
• 1 stalk(s) cinnamon, depending on the size or 2 pieces
• 2 tsp sweet paprika powder
• 2 tsp turmeric
• 4 cloves garlic
• ½ bunch coriander, fresh
• 4 tbsp oil (sesame oil)
• 2 tbsp fish sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the chili peppers in 5 tablespoons of water. Add the coriander seeds, fennel seeds, cloves, cardamom seeds, peppercorns, and cumin seeds to a non-stick pan and dry roast briefly until the spices begin to smoke slightly. Crush everything finely in a mortar and pestle. Remove the stalks from the lemongrass and peel the onions, garlic, and ginger. Roughly chop the cinnamon sticks and fresh coriander. Roughly chop the lemongrass, onions, and ginger. Place everything in a blender with the garlic. Add the remaining ingredients, chili peppers, water, and the crushed spices, and blend on low speed until a smooth paste forms. Heat the paste in a non-stick pan, stirring constantly, until it begins to bubble. Pour into a preheated jar and seal. Once cooled, store in the refrigerator. This paste can be used for Thai curries. To do this, heat some meat and/or vegetables in a wok, deglaze with 400 ml coconut milk, add 2-3 tablespoons of the curry paste and season with 1 tablespoon of sugar, 1 tablespoon of rice vinegar and fish sauce.