Ingredients
- 8 chilies (dried)
- 18 gr shallots (chopped)
- 8 gr garlic (chopped)
- 8 gr galangal (chopped)
- 8 gr shrimp paste
- 4 gr cumin seeds
- 3 gr salt
- 3 gr lemon grass (chopped)
- 2 gr coriander seeds
- 1 gr 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
