Ingredients:
- 13 small dried chilies, soaked in
hot water for 15 minutes and deseeded
- 3 Tbs. chopped shallot
- 4 Tbs. chopped garlic
- 1 Tbs. chopped galangal
- 2 Tbs. chopped lemongrass
- 2 tsp. chopped kaffir lime rind
- 1 Tbs. chopped coriander root
- 20 peppercorns
- 1 tsp. shrimp paste
- 1 Tbs. coriander seed
- 1 tsp. cumin seed
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Instructions:
- 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. Then add the coriander
seed-cumin seed mixture and the shrimp paste and blend again to obtain about ¾ cup of a
fine-textured paste.
- This can be stored in a glass jar in
the refrigerator for about 3-4 months.
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