Heat a dry skillet over medium flame. Add the shallot, ginger, galangal, green cardamom, black cardamom and mustard seeds to the pan. Cook for 5 minutes stirring occasionally.

Remove the green and black cardamom seeds from their pods and then put all the sweated ingredients into a mortar and pestle. Grind it all until it is fairly smooth.

Heat the coconut oil in a saucepan over medium heat. Add the Curry Paste Base and stir until it is well mixed.

Add the cumin, turmeric, red pepper flakes, coconut milk and fish sauce. Stir well, turn down the heat and let simmer for 10 minutes.

Store in the refrigerator or freezer.