| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai, Curry |
1 |
Servings |
INGREDIENTS
| 3 |
|
Dried chilies |
| 3 |
tb |
Chopped shallots |
| 2 |
tb |
Chopped garlic |
| 1 |
ts |
Chopped galangal |
| 1 1/4 |
tb |
Chopped lemon grass |
| 2 |
|
Cloves |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Cumin seeds |
| 5 |
|
Peppercorns |
| 1 |
ts |
Shrimp paste |
| 1 |
ts |
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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