Yield: 1 batch
|1 teaspoon||Cumin seeds|
|1 teaspoon||Coriander seeds|
|8 \N||Dried chilies|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
|1 tablespoon||Chopped lemon grass|
|2 tablespoons||Chopped shallots|
|1 tablespoon||Chopped garlic|
|1 tablespoon||Yellow curry powder|
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 which goes well with beef and pork.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.