Yield: 1 servings
Measure | Ingredient |
---|---|
2 teaspoons | Cumin seeds |
1 teaspoon | Coriander seeds |
8 eaches | Dried chilies |
½ teaspoon | Finely chopped bergamot skin |
1 teaspoon | Salt |
1 teaspoon | Chopped lemon grass |
2 tablespoons | Chopped shallots |
1 tablespoon | Chopped garlic |
1 tablespoon | Chopped galangal |
1 tablespoon | Shrimp paste |
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. This curry paste goes well with all meats. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; April 18 1990.
Submitted By PAT STOCKETT On 02-01-95