Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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