Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Cumin seeds

  2. 1 teaspoon 5ml Coriander seeds

  3. 8 Dried chilies

  4. 1/2 teaspoon 2 1/2ml Finely chopped bergamot skin

  5. 1 teaspoon 5ml Salt

  6. 1 teaspoon 5ml Chopped lemon grass

  7. 2 tablespoons 30ml Chopped shallots

  8. 1 tablespoon 15ml Chopped garlic

  9. 1 tablespoon 15ml Chopped galangal

  10. 1 tablespoon 15ml Shrimp paste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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