15 dried ancho chilies
2 tablespoons of cilantro leaves, chopped fine
2 tablespoons of ground coriander
1 tablespoon of grated ginger
1 tablespoon of white peppercorns
1/4 cup of minced garlic
1/4 cup of finely chopped onion
1/4 cup of dried shrimp paste or store-bought dried shrimp powder
1 teaspoon of salt
15 dried ancho chilies
2 tablespoons of cilantro leaves, chopped fine
2 tablespoons of ground coriander
1 tablespoon of grated ginger
1 tablespoon of white peppercorns
1/4 cup of minced garlic
1/4 cup of finely chopped onion
1/4 cup of dried shrimp paste or store-bought dried shrimp powder
1 teaspoon of salt
Soak the ancho chilies in warm water for 30 minutes
Drain and rinse
Slice the chilies along their length and remove seeds
Chop the chilies into small pieces and mix with the remaining ingredients
Mix well in a mortar or blend in a blender to obtain a paste
Use 10 tablespoons of the curry paste
Note: This tempero can be stored in the refrigerator for up to 10 days
Dried shrimp paste or powder can be found at Japanese product stores and dried shrimp, at Northern product stores.
