Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Dried chilies 1 ts Cumin seeds
3 tb Chopped shallots 1 tb Chopped lemon grass
1 tb Chopped garlic 1 ts Shrimp paste
1 ts Chopped ginger 1 ts Salt
1 tb Coriander seeds 2 ts Curry powder

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds
and dry fry for about 5 minutes, then grind into a powder (with mortar and
pestle. Into a blender, put the rest of the ingredients and blend to mix
well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and
blend again to obtain about 1/2 cup of a fine-textured paste. This can be
stored in a glass jar in the refrigerator for about 3-4 months. Recipe
from: The Elegant Taste of Thailand, by Sisamon Kongpan Pinyo Srisawat.

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