Vanilla seeds: 1 tablespoon
Shrimp sauce: 2 tablespoons
Kefir lime dander: 2 pieces (or replace it with ordinary lime, which is very small)
Caffeic acid orange leaves: 10 tablets
Broken coriander (whole plant including stem): 2&; frac 12； The amount of a tablespoon
Citronella: 1 (remove the old skin outside, remove the old green part above, and chop the remaining white and light green parts below)
Blue ginger: 2 tablespoons (if you really can't buy it, use ordinary ginger instead, peel and chop it)
Garlic: 1/3 cups (chopped)
Onion: 1/3 cups (chopped)
1, the materials are all ready;
2. Bake the fragrant rapeseed in a pot (shake the pot frequently for 3-5 minutes to avoid burning), then cool and pound it into powder for later use;
3. Wrap the shrimp paste in tin foil (two layers), then put it in the pot and bake it (turn it over halfway) for about 5 minutes, then open it and cool it for later use;
4. Chop citronella, lemon leaves and galangal; Lime shavings are well ground; Chop coriander; Seed-removing, pedicel-removing and chopping peppers (for dry peppers, seed-removing, pedicel-removing and cutting into small pieces, then soaking in warm water for 30 minutes, draining for later use, and keeping 1/2 cups of pepper water for later use);
5. Chop garlic and red onion; (It is best to chop up all the materials and then mash them with the traditional tools (mortar) in the picture, so that they taste better; I pounded some, and then I got lazy, because the capacity of the garlic pounder was too small ...)
6. Put all the above materials into a cooking machine and break them into paste (if it is too dry on the way, you can add a proper amount of oil to facilitate the work of the machine), and the curry paste will be ready (if you use dried peppers, you can use the remaining amount of pepper water instead of oil).