| 1 | stalk(s) | Lemongrass |
| 0.5 | tsp | cinnamon |
| 0.5 | tsp | clove |
| 1 | tbsp | coriander, ground |
| 1 | tbsp | coriander, ground |
| 1 | tsp | cumin seeds |
| 1 | tbsp | Galangal |
| 1 | oz | garlic |
| 1 | tsp | Kaffir Lime Leaves |
| 0.5 | tsp | nutmeg |
| 4 | unit | red chili peppers |
| 1 | tbsp | salt |
| 0.25 | lb | Shallots |
| 1 | tbsp | Soy Bean Paste |
| 1 | tsp | White Pepper |
If using whole dried spices, pulverize in a small electric blender container or a granite mortar and pestle. Then pound together all of the ingredients in a mortar and pestle except the shrimp paste until finely pulverized with no visible chili pieces. Last mash in the bean paste with the pestle. Set aside until time to add to your Massaman Curry recipe.