Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 larges | Dried chillies; (soaked in hot |
| \N \N | ; water) |
| ½ cup | Small purple shallots or 2 small brown; chopped |
| \N \N | ; onions |
| 3 tablespoons | Finely sliced lemon grass |
| 1 tablespoon | Chopped galangal |
| 2 tablespoons | Chopped coriander roots and lower part of; well washed |
| \N \N | ; coriander roots |
| 1 tablespoon | Garlic |
| 1 teaspoon | Tumeric |
| 2 teaspoons | Paprika |
| 1 teaspoon | Finely grated kaffir lime rind |
| 4 \N | Kaffir lime leaves |
| 2 tablespoons | Oil |
| 1 teaspoon | Black peppercorns |
| 2 teaspoons | Cumin seeds |
| 1 tablespoon | Coriander seeds |
| 2 teaspoons | Dried shrimp paste |
First roast the coriander seeds and other whole spices seperately in a dry pan until brown and fragrant and pound to a fine powder in a mortar and pestle.
In a powerful electric blender, grind all ingredients to a puree.
Store in a glass jar, keep refridgerated and use as required.
Converted by MC_Buster.
Per serving: 297 Calories (kcal); 29g Total Fat; (81% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.