Not exact matches
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons
turmeric 1
tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1
tablespoon fresh galangal or ginger
root, minced (see Chef's Note) 1
tablespoon coconut milk (optional)
Curry Paste 6 dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2
tablespoons sliced peeled
fresh galangal or young ginger (not ginger
root) 2
tablespoons sliced peeled
fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1
tablespoon shrimp paste, shrimp sauce, or belacan
1 cinnamon stick 1 star anise 1
tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons
turmeric powder 1 - inch
fresh ginger
root — peeled, sliced and crushed with a knife 1/4 cup plus 1
tablespoon maple syrup 1/2 teaspoon xanathan gum or 1
tablespoon arrowroot powder