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This excellent recipe that comes straight from a Thai woman named Pot who lives in Pai, Thailand.
Using a mortar and pestle takes longer but it is the key to garnering the robust flavor and drawing the oils out of the spices and ingredients.
Curry Paste:
(The below recipe makes enough to serve one person. Increase recipe according to how many servings you wish to create. The paste can be frozen for use later.)
Chop:
1 stalk lemongrass (1 TBSP from the lower, thick portion of the stalk)
1 shallot
4 small garlic cloves
2 large dried red chilies (for color) remove seeds,soak in water for at least 15 min.
2 small red chilies (more if spicier is desired)
Small piece kaffir lime rind
1 piece galenga
1 tsp roasted cumin (roast briefly on hot skillet)
1/2 tsp shrimp paste
5 peppercorns
Place ingredients in a large mortar bowl and grind until a well-mixed paste (takes approx. 45 mins.)
In saucepan:
Bring to a boil:
1 cup coconut mink
Mix in curry paste
Add tofu and cook for one minute
Add 1 cup coconut milk
Stir in veggies - peas, carrots, cauliflower work well
Bring to a boil.
Add 1 cup water and keep boiling until water has evaporated and veggies are done
