| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 1 | c | Prepared red chilis |
| 10 | tb | Shallots; chopped |
| 5 | tb | Garlic; chopped |
| 10 | tb | Lemon grass; finely sliced |
| 5 | tb | Galangal; grated |
| 1 | tb | Coriander seeds |
| 1 | tb | Cumin seeds |
| 5 | tb | Coriander root; chopped |
| 1 | tb | Kapi (shrimp paste) |
| 5 | tb | Freshly toasted peanuts; crushed |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 12:20:50 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> This is a paste for a 'dry chili' Prepare the dried red chiles. See recipe "prik kaeng phet". Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use. See recipe "Thai Curries (Help)" for information on Thai curry pastes. CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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