Yield: 1 serving
|6 eaches||Dried red chili peppers|
|¼ teaspoon||Fennel seeds|
|1 teaspoon||Coriander seeds|
|1 each||Lemon grass stalk -=OR=-|
|1 teaspoon||Lemon grass, dried|
|1 teaspoon||Lemon zest|
|1 teaspoon||Galanga, fresh*|
|3 mediums||Shallots, peeled & chopped|
|5 eaches||Garlic cloves, chopped|
Cut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or food processor & blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use.
* If using dried galanga, soak for 15 minutes Makes ½ cup.
Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-17-94