Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Discover Thai Cooking by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 fresh green chilies, chopped
1 tablespoon chopped lemon grass
1 teaspoon chopped coriander root
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped galangal
7 peppercorns
1 teaspoon salt
1 teaspoon shrimp paste
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.