(Mostly) Yellow Thai Curry

Today I made my first thai curry paste. Normally, it is cheaper to buy a ready-made paste (even a good one), but I noticed that I had most of the spices in the house anyway (some of them donated by culinarily minded friends) and just needed a bit of fresh lemon grass! I did not stick to any particular recipe and made up the following tasty paste in a blender from:

6 cloves or garlic
3 chillies (one yellow, two birdseye – red and green)
2 stalks of lemon grass
generous dash of mustard powder
generous dash of black mustard seeds
juice of 2 limes
cinnamon
bunch of fresh coriander
big chunk of ginger, deskinned (with a teaspoon)
coriander, ground
cumin, ground
paprika powder
turmeric
kaffir lime leaves (dried)
4 shallots
nutmeg
a few tbsp of dark soy sauce
generous dash of brown sugar
dash of coconut milk

Not totally authentic, but was extremely pleased with the result!

For the actual curry, you fry the paste either in the fat of the coconut milk or some oil, then slowly add the coconut milk. You cook/steam some rice (about 1 cup of rice to 1 1/4 or 1 1/2 cup of water, depending on how sticky you want it & I also add some salt) and add some extra protein and vegetables of your choice (I used fried tofu and spinach, but many people use these small bitter aubergines and water spinach)! The result should look a little something like this:

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