Ingredients
- 7 peppercorns
- 6 green chilies (fresh)
- 1 tb lemon grass (chopped)
- 1 tb shallots (chopped)
- 1 tb garlic (chopped)
- 1 ts galangal (chopped)
- 1 ts salt
- 1 ts shrimp paste
- 1 ts cumin seeds
- 1 ts coriander seeds
- 1 ts coriander root (chopped)
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. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
