Ingredients Jump to Instructions ↓

  1. 10 Dried red chilies

  2. 1 teaspoon 5ml Cumin seeds

  3. 1 tablespoon 15ml Coriander seeds

  4. 2 Cardamom pods

  5. 3 Cloves

  6. 6 tablespoons 90ml Chopped garlic

  7. 4 tablespoons 60ml Chopped shallots

  8. 1 tablespoon 15ml Oil

  9. 10 Peppercorns

  10. 2 tablespoons 30ml Chopped lemon grass

  11. 1 teaspoon 5ml Chopped galangal

  12. 1 teaspoon 5ml Chopped bergamot skin

  13. 1 teaspoon 5ml Chopped coriander root

  14. 1 teaspoon 5ml Shrimp paste - grilled

  15. 1 cup 198g / 7oz Palm sugar

  16. 1 tablespoon 15ml Salt

  17. 4 tablespoons 60ml Tamarind juice

Instructions Jump to Ingredients ↑

  1. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned.

  2. Saute the chilies, garlic and shallots in the oil until lightly browned.

  3. Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.

  4. Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.

  5. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.

  6. Posted by Stephen Ceideburg April 18 1990.


Send feedback