Ingredients Jump to Instructions ↓

  1. 15 green hot chiles

  2. 1 tablespoon chopped garlic

  3. 1 tablespoon chopped lemon grass

  4. 1 1 teaspoon chopped coriander root

  5. 1 tablespoon coriander seeds

  6. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : 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 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: "The Elegant Taste of Thailand", by Sisamon Kongpan and Pinyo Srisawat.


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