Gkrachai (lesser ginger or rhizome) is imported from Thailand in frozen pouches, and can be found in Southeast Asian markets. The color in this dish is achieved from the serranos, with the seeds included. Adjust the recipe according to your tastes. As written, the recipe will produce a very spicy paste. This curry paste will keep for at least a month in your fridge if stored in a nice air tight container.
- 1 teaspoon caraway seed
- 12 black peppercorns
- 4 whole cloves
- 1 teaspoon Laos powder
- 1 teaspoon ground nutmeg
- 1 teaspoon dried rhizome (Gkrachai)
- 2 stalks lemongrass, minced
- 2 1⁄2 tablespoons cilantro, chopped
- 2 1⁄2 tablespoons garlic, chopped
- 2 tablespoons shallots, chopped
- 1⁄2 teaspoon dried kaffir lime rind, soak in hot water until soft, then mince
- 8 serrano chilies, minced
- 1 teaspoon shrimp paste
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- Place the whole, dries spices in a mortar and grind to a smooth powder.
- Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.