Curry Paste for Chicken Curry

Directions

1. 1
   To toast coriander and cumin seeds:
2. 2
   In small nonstick skillet, toast seeds over medium heat until aromatic, about 2 minutes.
3. 3
   Shake pan constantly to keep seeds from burning.
4. 4
   Remove from heat and grind seeds, along with cardamom seeds, in spice grinder, coffee mill or using a mortar and pestle.
5. 5
   Transfer ground seeds to mortar and pestle or food processor.
6. 6
   Add nutmeg, clove, chiles, garlic, shallot, lemongrass and ginger.
7. 7
   Pound ingredients until finely pulverized with no visible chile pieces.
8. 8
   This makes about 1 1/4 cups curry paste.
9. 9
   It can be made up to 2 weeks in advance, covered and refrigerated until recipe calls for.