Thai Yellow Curry Paste

https://www.seriouseats.com/prik-gaeng-garee-yellow-curry-paste-5190967

INGREDIENTS

For the Curry Powder (Optional):

• 5 green cardamom pods
• 2 tablespoons (10g) coriander seeds
• 1 tablespoon (10g) whole cumin seeds
• 1 teaspoon (4g) whole cloves
• 1 teaspoon (4g) fennel seeds
• 1 cinnamon stick, broken into pieces
• 1 piece whole nutmeg
• 2 tablespoons (16g) ground turmeric
• 1 tablespoon (8g) Kashmiri chile powder (see note)

For the Curry Paste:

• 1 tablespoon (5g) coriander seeds
• 1 teaspoon (3g) whole cumin seeds
• 1 ¼ teaspoons white peppercorns
• 5 dried spur chiles (about 8g total), stemmed and seeded (see note)
• ½ teaspoon Diamond Crystal kosher salt
• 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)
• 1 tablespoon (8g) homemade or store-bought curry powder
• One 3-inch (10g) piece fresh turmeric, thinly sliced
• 3 coriander roots (10g), cleaned and thinly sliced (see note)
• 5 medium garlic cloves (25g), thinly sliced
• 2 small shallots (40g), thinly sliced

DIRECTIONS

1. 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.

2. 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.

3. Place spur chilies in a small heatproof bowl and add enough hot water to cover. Steep until softened, 10 to 15 minutes. Drain, and cut rehydrated chilies into 1-inch pieces. Transfer to a granite mortar and pestle and pound with salt until pulverized, 3 to 5 minutes.

4. 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.