Things You'll Need:
- Nine to 10 dried chilis
- 1 tsp. ginger, finely chopped
- 1 tbsp. ground caraway seeds
- 1 tbsp. ground coriander seeds
- 1 tsp. fresh lemongrass, finely chopped
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 medium shallot, finely chopped
- Five to cloves of garlic, finely chopped
- Five cardamom pods
- 1 tsp. Thai shrimp paste
- Five bay leaves
- 1 tbsp. vegetable oil
- Saucepan
- Mortar and pestle
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Step 1
Before assembling your other ingredients, slice chilis lengthwise and remove seeds. Discard seeds. Then put chilis in cold clean water to soak. By the time the other ingredients are ready, the chilis will be soft enough to work with.
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Step 2
In saucepan, gently brown garlic and shallots. A tiny bit of oil may be necessary at this step if you prefer to brown with oil. Set aside.
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Step 3
Drain the chilis and chop them fine.
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Step 4
Place the chilis and all other spices to the pan. Cook them gently until lightly browned.
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Step 5
Place contents of saucepan into mortar and pestle and pound.
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Step 6
Add salt, browned shallot and garlic and pound.
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Step 7
Last of all, add Thai shrimp paste and pound.
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Step 8
Re-heat the saucepan and heat up the vegetable oil.
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Step 9
Take the paste from the mortar and pestle and fry it for two minutes.
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Step 10
Add the cardamom pods and the bay leaves to mixture and then remove paste from heat.
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Step 11
Allow paste to cool before storing.
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Step 12
Store in a plastic container with a tight-fitting lid.
Comments
chilibop said
on 2/16/2009 can't wait to try this. Thanks!