Prik Gaeng Garee (Thai Yellow Curry Paste) Recipe

Ingredients (20)

• 5 green cardamom pods
• 2 tablespoons (10g) coriander seeds
• 1 tablespoon (10g) whole cumin seed
• 1 teaspoon (4g) whole cloves
• 1 teaspoon (4g) fennel seed
• 1 cinnamon stick, broken into pieces
• 1 piece whole nutmeg
• 2 tablespoons (16g) ground turmeric
• 1 tablespoon (8g) Kashmiri chile powder (see note)
• 1 tablespoon (5g) coriander seeds
• 1 teaspoon (3g) whole cumin seeds
• 1 1/4 teaspoon white peppercorns
• 5 dried spur chiles (about 8g total), stemmed and seeded (see note)
• 1/2 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