Yield: 1 batch
Measure | Ingredient |
---|---|
10 \N | Dried red chilies |
1 teaspoon | Cumin seeds |
1 tablespoon | Coriander seeds |
2 cartons | Pods |
3 \N | Cloves |
6 tablespoons | Chopped garlic |
4 tablespoons | Chopped shallots |
1 tablespoon | Oil |
10 \N | Peppercorns |
2 tablespoons | Chopped lemon grass |
1 teaspoon | Chopped galangal |
1 teaspoon | Chopped bergamot skin |
1 teaspoon | Chopped coriander root |
1 teaspoon | Shrimp paste, grilled |
1 cup | Palm sugar |
1 tablespoon | Salt |
4 tablespoons | Tamarind juice |
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.
Saute the chilies, garlic and shallots in the oil until lightly browned.
Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.