To make the paste, place all ingredients in a blender with a little water (50ml) and puree.
Heat oil in a heavy medium-sized pot over medium heat. Add the paste and cook until fragrant, stirring regularly so it does not burn (4-6 minutes).
Then add the coconut cream and milk, fish sauce, palm sugar and lime leaves. Bring to the boil and reduce heat. At this point you can add your meat of choice (chicken, beef or fish) and vegetables and simmer until ready. Serve with red chillies, basil and steamed jasmine rice.
This curry sauce is so easy to make and is excellent to use as a cooking liquid for fish or any meat. Make sure you cook your paste well before adding the liquid; this will prevent your sauce from tasting raw and bitter
1 teaspoon white peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon whole cumin seeds
4 Shallots chopped
5 cloves of garlic peeled and crushed
7-8 centimetres fresh ginger peeled and chopped
3 long green chillies
10 fresh coriander roots washed and chopped
1 lemongrass stalks chopped
Large pinch of salt
1 tin coconut cream
1 tin coconut milk
1 tablespoons fish sauce
45 grams palm sugar grated
3 Kaffir Lime leaves torn
2 long red chillies sliced
Bunch of fresh Thai basil