| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Spice mix | 1 | Recipe |
INGREDIENTS
| 6 | Dried red chili peppers | |
| 1 | ts | Galanga |
| 1 | Lemon grass stalk -=OR=- | |
| 1 | ts | Lemon grass, dried |
| 3 | md | Shallots, chopped |
| 4 | Garlic cloves, chopped | |
| 1 | ts | Coriander seeds |
| 1 | ts | Curry powder |
| 1/4 | ts | Mace |
| 1/4 | ts | Cardamom seeds |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
Cut the chili peppers into small pieces & soak them in cold water for 15 minutes. Separate & discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes. Put the chili peppers & the toasted spices in a mortar or a food processor & blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use. * If using dried galanga, soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook" Recipes sent to me from Bill, wight@odc.net
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