Yield: 1 servings
Measure | Ingredient |
---|---|
3 \N | Dried chilies |
3 tablespoons | Chopped shallots |
2 tablespoons | Chopped garlic |
1 teaspoon | Chopped galangal |
1¼ tablespoon | Chopped lemon grass |
2 \N | Cloves |
1 tablespoon | Coriander seeds |
1 teaspoon | Cumin seeds |
5 \N | Peppercorns |
1 teaspoon | Shrimp paste |
1 teaspoon | Salt |
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle).
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain ½ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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