| 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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