Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 t Cumin seeds 1 t Chopped lemon grass
1 t Coriander seeds 2 T Chopped shallots
8 ea Dried chilies 1 T Chopped garlic
1/2 t Finely chopped bergamot skin 1 T Chopped galangal
1 t Salt 1 T Shrimp paste

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. This curry paste goes
well with all meats. From "Discover Thai Cooking" by Chaslin,
Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by
Stephen Ceideburg; April 18 1990.

Submitted By PAT STOCKETT On 02-01-95

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