Hanglay Curry Paste 1/4 cup fish sauce 1/4 cup tamarind juice 3 tablespoon very thinly sliced lemon grass 3 tablespoon palm sugar 2 tablespoon yellow bean sauce (tao jiao) 2 tablespoon garlic minced 2 tablespoon prik ki nu haeng (dried red birdseye 1 chilis), crumbled 2 tablespoon challots thinly sliced 1 tablespoon ginger grated 1 tablespoon shrimp paste 1 tablespoon coriander seed 1 tablespoon cumin seed 1 pinch tumeric Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste. Shelf life: Will keep 3-4 weeks in a well stoppered container, or may be frozen (I suggest you freeze it in an ice cube tray to give useable portions for cooking without defrosting a large batch). Yield: 1