Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.
15 green hot chilies3 tablespoon chopped shallots1 tablespoon chopped garlic1 teaspoon chopped galangal1 tablespoon chopped lemon grass½ teaspoon chopped kaffir lime rind1 teaspoon chopped coriander root5 peppercorns1 tablespoon coriander seeds1 teaspoon cumin seeds1 teaspoon salt1 teaspoon shrimp paste
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. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.
15 green hot chilies3 tablespoon chopped shallots1 tablespoon chopped garlic1 teaspoon chopped galangal1 tablespoon chopped lemon grass½ teaspoon chopped kaffir lime rind1 teaspoon chopped coriander root5 peppercorns1 tablespoon coriander seeds1 teaspoon cumin seeds1 teaspoon salt1 teaspoon shrimp paste
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. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.
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