Toast and grind the spices:

In a small pan or wok, toast the 1.5 tbsp coriander seeds, 2 tsp. cumin seeds, and 4 whole cloves, (and if you have any whole spices of the other spices on the list feel free to use those instead of the ground and toast them too) for around one minute over low heat until they smell amazing. 

Grind them up in a spice grinder (we use this one) or a mortar and pestle. I like to add in the 1/2 tsp. cardamom powder, 1 tsp. white pepper powder, 1/4 tsp. ground nutmeg, and 2 tsp. cinnamon into the spice grinder or mortar and pestle too, just to mix them all up together. 

If you used a mortar and pestle to grind the spices, take them out and put them on a plate.

Mortar and Pestle Method:

If using the mortar and pestle, use a super large granite one like this one, since smaller mortar and pestles aren’t strong enough to break down the tough ingredients. 

If using the mortar and pestle, it’s super important to make sure you mince all the ingredients as finely as you can to help make it easier to break them down in the mortar and pestle.

Add the harder to break down ingredients into the mortar and pestle first, and sprinkle in a little of the 2 tsp. of coarse sea salt with each addition of ingredient to help give more friction to break down the ingredient. 

Pound up and down, and scrape down the sides of the mortar and pestle as you go to help incorporate all the ingredients. Once an ingredient is pounded down to your liking, add in the next.

I like to go in this order: 2 tbsp. galangal, minced, 2 tbsp. lemongrass, minced, 10 garlic cloves, minced, 1/2 cup shallots, minced, 5 Guajillo dried peppers, soaked in hot water until soft and drained and minced, 2 tbsp. cilantro stems, minced, 4 kaffir lime leaves, minced, 2 tsp. shrimp paste, and lastly the spices you toasted and ground up already.

Immersion Blender Method:

If not using the mortar and pestle, I prefer the immersion blender to the food processor since you don’t need to add any extra water to help process the ingredients like you would with a food processor. 

Add all the ingredients to the immersion blender cup or bowl. Blend and scrape down the sides as needed until it becomes a paste. 

Food Processor or Mini Chopper Method:

If using a food processor, I like to save the water I soaked the chilies in, and use some of it to help blend the ingredients in the food processor. 

Add all the ingredients and add a few tablespoons of water at a time, just enough to help blend the ingredients up until it becomes a rough paste. 

Store it:

Homemade curry paste usually lasts about 1 to 2 weeks in the fridge if stored properly in an airtight container, or 3-6 months in the freezer. Ice cube trays work great for this!

Use it:

When you are ready to use it, use it in my:

• Instant Pot Thai Chicken Curry recipe: easiest, best crowd-pleasing dish there is!
• Massaman Gai Chicken Curry Recipe: a fan favorite and great for if you are serving a big group!
• Massaman Beef Curry Slow Cooker recipe: perfect for a weeknight and if you are a beef lover!
• Thai Curry Fried Rice: use it as the curry paste base add in crispy potatoes, and sprinkle on some peanuts to make it even more like Massaman curry!