| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Thai |
Curry, Thai |
10 |
Servings |
INGREDIENTS
| 9 |
|
Dry Red Chili Peppers. |
| 1/2 |
c |
Shallots, peeled and sliced |
| 1/4 |
c |
Garlics, chopped. |
| 2 |
tb |
Galanga root, cut to strips. |
| 1/4 |
c |
Lemon grass, sliced. |
| 1 |
tb |
Kaffir lime rind, cut fine. |
| 2 |
tb |
Coriander seeds. |
| 1 |
tb |
Fennel seeds. |
| 1 |
tb |
Kapi (shrimp/fish paste). |
| 2 |
ts |
Salt. |
| 2 |
ts |
Peppers. |
INSTRUCTIONS
Cut open dry red chili pods. Discard seeds, and soak in water for a few
minutes. Put all ingredients in a mortar and pound till mixed finely.
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