1. To make the curry paste first peel the garlic and ginger. 2. Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant. 3. Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder). 4. Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste. 5. The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure. ---------------------------------------------------------------------------
Nutrition
Ingredients
