| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai, Curry |
1 |
Servings |
INGREDIENTS
| 15 |
|
Green hot chilies |
| 3 |
tb |
Chopped shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
ts |
Chopped galangal |
| 1 |
tb |
Chopped lemon grass |
| 1/2 |
ts |
Chopped kaffir lime rind |
| 1 |
ts |
Chopped coriander root |
| 5 |
|
Peppercorns |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Salt |
| 1 |
ts |
Shrimp paste |
INSTRUCTIONS
In a wok over low heat, put the coriander seeds, and cumin seeds and dry
fry for about 5 minutes, then grind into a powder. Into a blender, put the
rest of the ingredients except the shrimp paste adn blend to mix well. Add
the coriander-cumin seed mixture and the shrimp paste and blend 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. 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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