Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Coriander seeds |
| 8 \N | Dried chilies |
| ½ teaspoon | Ground cinnamon |
| 1 teaspoon | Salt |
| 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.