Category: Asian

3 Shallots

3 Cloves garlic

2 Stalks lemon grass

1 tbsp Coriander seeds

1 tsp Cumin seeds

1 tsp Black peppercorns

10 Dried red chilies

1 tbsp Chopped coriander root

1 tbsp Ground galangal

2 tsp Grated lime peel

A small piece of trassi

Salt to taste

This is used for beef and other robust dishes.



Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chilies and chop. Pound or process all the ingredients to a smooth paste.



* For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chilies instead of dried red and adding 2 tbsp chopped coriander leaves.



Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.



Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97