Yield: 1 servings
Measure | Ingredient |
---|---|
13 \N | Small dried chilies |
2 tablespoons | Chopped shallots |
4 tablespoons | Chopped garlic |
1 tablespoon | Chopped galangal |
2 tablespoons | Chopped lemon grass |
2 teaspoons | Chopped kaffir lime rind |
1 tablespoon | Chopped coriander root |
20 \N | Peppercorns |
1 teaspoon | Shrimp paste |
1 tablespoon | Coriander seed |
1 teaspoon | Cumin seed |
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about ¾ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.