| 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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