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See below ingredients and instructions of the recipe
13 Small dried chilies 1 tb Chopped coriander root
2 tb Chopped shallots 20 Peppercorns
4 tb Chopped garlic 1 ts Shrimp paste
1 tb Chopped galangal 1 tb Coriander seed
2 tb Chopped lemon grass 1 ts Cumin seed
2 ts Chopped kaffir lime rind
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 and
Pinyo Srisawat.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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