ingredients to finely grind:
12 shallots
8 garlic cloves
4 inches ginger
3 inches fresh turmeric
3 inches galangal
4 sticks lemongrass
20 dried red chilies deseeded and soaked in hot water
some water for blending
spices:
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp curry powder
other ingredients:
2 cups cooking oil
300 ml thick coconut cream
1 tamarind slice
3 tbsp roasted coconut paste (Kerisik)
2 sheets of turmeric leaf
4 pieces of kaffir lime leaf
3 tbsp brown sugar
2 tbsp salt
Cool down the paste entirely before placing it in airtight re-useable containers or resealable bags, or store in the fridge for up to 1 month. Store in the freezer for up to 1 year.