This recipe and others can be found in the 12-part illustrated series “A World of Curries.” You can read all about this unique flavor here.
Ingredients
- 10 small dried red chiles, such as piquins stems removed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 small onions
- 1 tsp black peppercorns
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil or mint leaves
- 1 tsp salt
- 3 2-inch stalks lemongrass, including the bulb
- 1 1-inch piece of galangal peeled
- 1 tbsp chopped garlic
- 1 tbsp shrimp paste
- 1 tbsp corn or peanut oil
- 1 tbsp lime zest
- 1/4 cup water
Servings: cup
Instructions
- Soak the chiles in water for 20 minutes to soften, then remove and drain. Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.
- Combine all ingredients in a food processor or blender and puree into a fine paste. Store it in a tightly sealed jar in the refrigerator.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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