5 whole cloves

1 stick cinnamon

5 cardamom pods

1 blade mace

2 tablespoons cilantro seeds

1 teaspoon cumin seeds

2 teaspoons laos powder

1 teaspoon shredded lemon grass (white part only)

3 tablespoons oil

2 medium sized onions, finely sliced

6 cloves garlic, peeled and sliced

1/2 teaspoon dried shrimp paste

Remove the seeds from the dried chilies and roast them lightly in a dry pan. Then pound them in mortar and pestle. Roast the cilantro seeds until dark brown and aromatic, shaking the pan frequently. Then pound in a mortar and pestle until seeds are reduced to fine powder. Roast cumin seeds until they start to pop, then grind to a powder. Add laos and lemon rind to the ground spices. Parch the cloves, cinnamon stick, cardamom pods and mace in a dry pan over low heat, shaking the pan. Separate the cinnamon into layers, it will roast more quickly. Grind all the spices in mortar and pestle to a fine powder and combine with the previously roasted and ground ingredients. Set aside.

Heat up a frying pan with oil fry the sliced onions and garlic on low heat until soft and golden brown, stirring occasionally. Add dried shrimp paste and fry for another minute, crushing it in the oil with back of spoon. Put this fried mixture, when it has cooled slightly, into container of electric blender with lemon rind and blend to a paste. If necessary, add a little coconut milk or water to assist action of blender. Turn into a bowl and combine with dry ground spices. The curry paste is now ready to use.