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Recipe by: beintse
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See below ingredients and instructions of the recipe
3 Dried chilies
3 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped ginger
1 tb Coriander seeds
1 ts Cumin seeds
1 tb Chopped lemon grass
1 ts Shrimp paste
1 ts Salt
2 ts Curry powder
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the shallots, garlic, ginger, coriander seeds and
cumin seeds and dry fry for about 5 minutes, then grind into a powder
(with mortar and pestle.
Into a blender, put the rest of the ingredients and blend to mix
well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture
and blend again to obtain about 1/2 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.
Recipe By :
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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