Even though it is a long list of ingredients for the curry paste, most of them are readily available in a well stocked kitchen or a grocery store. I’ve never seen fresh galangal or kaffir lime leaves in any of the stores that I go to, but luckily I found some canned/ jarred ones in Whole Foods that I picked up right away. They keep in the fridge for quite a while and are quite handy in making Thai curry pastes and other dishes.
This recipe makes about 1cup of curry paste and the curry uses about 3~4tbsp of it. I freeze the remaining curry paste in a freezer safe ziploc bag and then use as needed.
Recipe from Buddha’s Table cookbook.