| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Curry, Thai | 1 | Servings |
INGREDIENTS
| 3 | Dried chilies | |
| 3 | T | Chopped shallots |
| 2 | T | Chopped garlic |
| 1 | t | Chopped galangal |
| 1 1/4 | T | Chopped lemon grass |
| 2 | Cloves | |
| 1 | T | Coriander seeds |
| 1 | t | Cumin seeds |
| 5 | Peppercorns | |
| 1 | t | Shrimp paste |
| 1 | t | Salt |
INSTRUCTIONS
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, 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 except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. This 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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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 21
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 6234.4mg
Potassium: 1393.8mg
Carbohydrates: 53.7g
Fiber: 3.4g
Sugar: <1g
Protein: 10.1g