Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

13 ea Small dried chilies
4 tb Chopped garlic
2 tb Chopped lemon grass
1 tb Chopped coriander root
1 ts Shrimp paste
1 ts Cumin seed

Soak dried chilies in hot water for 15 minutes and deseed. 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 3/4 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.

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