| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Thai, Condiment, Ceideburg 2 | 1 | Batch |
INGREDIENTS
| 1 | ts | Cumin seeds |
| 1 | ts | Coriander seeds |
| 8 | Dried chilies | |
| 1/2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1/2 | ts | Ground cloves |
| 1 | tb | Chopped lemon grass |
| 2 | tb | Chopped shallots |
| 1 | tb | Chopped garlic |
| 1 | tb | Yellow curry powder |
INSTRUCTIONS
Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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