Done	Ingredient	Measurement	Preparation
Completed??	=========== Wet Stuff ===========
Mark Done	Lrg Red Chilli's	x2	Rough Chop / No Seeds!
Mark Done	Shallots	4	Rough Chopped (whole)
Mark Done	Lemon Grass Sticks	1 +1/2	Rough Chopped (whole)
=========== Or... ===========
Mark Done	Lemon Grass Paste	2 TBsp
Mark Done	Ginger Paste	1 TBsp
Mark Done	Garlic Paste	1 TBsp
Mark Done	Galangal Paste	1 TBsp	Fresh or Paste
Mark Done	Olive Oil	2 TBsp	Rough Chopped (whole)
Mark Done	Water	2 TBsp
Mark Done	Lemon Juice	1 TBsp	Rough Chopped (whole)
Mark Done	Shrimp Paste	1 Tsp	Essential!!... >> Click-Me
	The CURRY Is NOT	The Same	Without The Shrimp Paste!!
	=========== Dry Stuff ===========
Mark Done	White Sugar	2 TBsp
Mark Done	Kaffir Lime Leafs	1 TBsp / 15g
Mark Done	Coriander Seeds	1 TBsp / 15g
Mark Done	Coriander Root	1 TBsp / 15g	(Optional)
Mark Done	Cumin Seeds	1 TBsp / 15g
Mark Done	Green Cardamon Pods	x5	Seeds ONLY, No Husk!
Mark Done	Black Pepper	1 tsp	Graduals
Mark Done	Salt	1/2 tsp	Graduals

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Date: 28th/Nov/2025
Yield = 350g of Red Curry Paste
This is my Final Version (5.0)

x3 TBsp per Curry sauce

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Instructions (I will update soon) -- For the Red Curry Paste!

1. - Dry Roast Whole Spices:
   - In a dry skillet over medium heat, add all the whole ingredients
   - (coriander, cumin, fennel, fenugreek, black pepper, mustard, Bengal gram, and poppy seeds).
   - Toast them gently, shaking the pan frequently,
   - for 2-3 minutes until they are fragrant and lightly change color.
   - Be careful not to burn them, as this will result in a bitter taste.
   
2. - Cool Completely:
   - Immediately transfer the toasted spices to a plate to cool down completely.
   
3. - Grind:
   - Once cool, transfer the whole spices to a spice grinder or coffee grinder.
   - Blitz until you achieve a fine powder consistency.
   
4. - Mix in Powders:
   - Transfer the ground spices to a bowl and mix in the remaining pre-ground spices...
   - turmeric powder, chilli powder, garlic powder, and salt.
   
5. - Store:
   - Transfer the finished curry powder to an airtight container or glass jar.
   - Store it in a cool, dark place
   - for up to 6 months.
   

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