Yield: 1 Servings
Measure | Ingredient |
---|---|
9.00 large | Dried red chilies |
7.00 \N | Shallots, chopped |
6.00 clove | Garlic |
2.00 teaspoon | Coriander roots |
15.00 \N | Pepper corns |
3.00 \N | Slivers galangal |
2.00 \N | Stalks lemon grass, chopped |
1.00 tablespoon | Coriander seeds |
1.00 tablespoon | Cumin seeds |
1.00 teaspoon | Shrimp paste |
1.00 teaspoon | Salt |
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound together all the ingredients to produce a fine paste.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987