Ingredients:
2-inch galangal, peeled and cut into pieces
3 stalks lemongrass, slice bottom stalk finely
10-12 candlenuts, smashed with large knife
2-inch fresh turmeric, peeled and cut into pieces
3 big cloves garlic, peeled
5-10 dried chilies or to taste
20 shallots, peeled and cut into half
1 sq inch belachan (fermented shrimp paste)
2-3 Tablespoons vegetable oil
Instructions:
Combine all the ingredients in a blender and blend into a fine paste. Fry the spice paste with vegetable oil over low heat until fragrant.
If you’re not using it right away, you can store it in the refrigerator or freezer. When it has cooled down, scoop the paste into an airtight jar and refrigerate it for up to one month. You can also spoon the paste into ice cube trays, place it in a ziplock bag, and store it in the freezer for up to 3 months.
If you are using it right away, marinade your protein with 2 tablespoons of the paste for a few hours.
Then add your protein to the remaining paste and sauté together over medium heat until the protein is almost cooked. Add a cup of coconut milk and simmer for around 30 minutes or longer.
Recommend to enjoy the curry with rice or French loaf.