| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai, Condiment |
1 |
Servings |
INGREDIENTS
| 3 |
|
Dried chilies |
| 3 |
tb |
Chopped shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
ts |
Chopped ginger |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
tb |
Chopped lemon grass |
| 1 |
ts |
Shrimp paste |
| 1 |
ts |
Salt |
| 2 |
ts |
Curry powder |
INSTRUCTIONS
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds
and dry fry for about 5 minutes, then grind into a powder (with mortar and
pestle.
Into a blender, put the rest of the ingredients and blend to mix well. Add
the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again
to obtain about 1/2 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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