Ingredients
- 8 chilies (dried)
- 2 tb shallots (chopped)
- 1 tb garlic (chopped)
- 1 tb galangal (chopped)
- 1 tb shrimp paste
- 2 ts cumin seeds
- 1 ts salt
- 1 ts lemon grass (chopped)
- 1 ts coriander seeds
- 1/2 ts bergamot skin (finely chopped)
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
