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Recipe by: barbara
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See below ingredients and instructions of the recipe
15 ea Green hot chilies
1 tb Chopped garlic
1 tb Chopped lemon grass 1
1 ts Chopped coriander root
1 tb Coriander seeds
1 ts Salt
In a wok over low heat, put the coriander seeds, and cumin seeds
and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well. Add the coriander-cumin seed mixture
and the shrimp paste and blend to obtain 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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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