| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Thai, Curry |
1 |
Servings |
INGREDIENTS
| 5 |
|
Dried chilies |
| 3 |
tb |
Chopped shallots |
| 2 |
tb |
Chopped garlic |
| 1 |
ts |
Chopped galangal |
| 1 |
tb |
Chopped lemon grass |
| 1 |
ts |
Chopped kaffir lime rind |
| 1 |
ts |
Chopped coriander root |
| 2 |
ts |
Salt |
| 1 |
ts |
Shrimp paste |
INSTRUCTIONS
Soak dried chilies in hot water for 15 minutes and deseed. Into a blender,
put all ingredients except the shrimp paste and blend until well mixed.
Then add the shrimp paste and blend once more to obtain about 3/4 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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