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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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15 dried chilies, chopped
2 teaspoon cumin seeds
2 teaspoon coriander seeds
1 teaspoon ground cinnamon
2 teaspoon salt
1 teaspoon ground cloves
2 tablespoon chopped lemon grass
4 tablespoon chopped shallots
2 tablespoon chopped garlic
2 tablespoon yellow curry powder
1 tablespoon oil
Place the chopped chillies in a little warm water and soak for 10 minutes. Meanwhile, place the cumin and coriander seeds in a saucepan without adding any oil and dry-fry them over medium heat for 2 minutes, stirring all the time, until they give off a roasted aroma. Drain the chilies and place in a mortar together with the remaining ingredients and pound together to form a smooth paste. Serve at room temperature.