How to Make Prik Gaeng Garee (Thai Yellow Curry Paste)

For the Curry Powder: Place cardamom, coriander, cumin, cloves, fennel seed, cinnamon, and nutmeg in a medium skillet, and set over medium-low heat. Cook, tossing frequently, until fragrant and toasted-smelling, 3 to 4 minutes. Remove from heat and allow to cool for 2 minutes. Transfer to a spice grinder with ground turmeric and Kashmiri chile and grind into a fine powder. Set aside 1 tablespoon (8g) for the curry paste. The remaining curry powder can be stored in an airtight container in a dark, cool place for up to 6 months. Vicky Wasik For the Curry Paste: Place coriander, cumin, and white peppercorns in now-empty skillet and set over medium-low heat. Cook, tossing frequently, until aromatic and toasted-smelling, 2 to 3 minutes. Remove from heat and allow to cool for 2 minutes. Transfer to spice grinder and grind into a fine powder. Set aside. Vicky Wasik Place spur chiles in a small heatproof bowl and add enough hot water to cover. Steep until softened, 10 to 15 minutes. Drain, and cut rehydrated chiles into 1-inch pieces. Transfer to a granite mortar and pestle and pound with salt until pulverized, 3 to 5 minutes. Vicky Wasik Pounding thoroughly between each addition to break down and incorporate each ingredient into the paste, add lemongrass, curry powder, fresh turmeric, coriander root, garlic, shallots, and ground spice mixture until a very fine paste forms, about 25 minutes. (The additions of the dried spice mixture and curry powder will help absorb moisture released from the other ingredients in the paste, making it easier to pound them into a smooth paste.) Use right away or transfer curry paste to an airtight container, covering paste with plastic wrap pressed directly onto its surface to prevent it from drying out, and refrigerate for up to 1 week. Vicky Wasik