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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
1 tablespoon coriander seeds
1 tablespoon cumin seeds
6 whole peppercorns
3 stalks lemongrass, bulb included, chopped
1/2 cup cilantro
1 2-inch piece of galangal or ginger, peeled
1 teaspoon lime zest
8 cloves garlic
4 shallots, coarsely chopped
12 green chiles such as serrano, stems removed, and halved
1/4 cup water
1 teaspoon salt
1 teaspoon shrimp paste
Instructions
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 until a fine paste is formed.
Pour the paste into an airtight jar and refrigerate. It will keep in the refrigerator for about a month.
| Servings |
| about 1 1/4 cup |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients1 tablespoon coriander seeds 1 tablespoon cumin seeds 6 whole peppercorns 3 stalks lemongrass, bulb included, chopped 1/2 cup cilantro 1 2-inch piece of galangal or ginger, peeled 1 teaspoon lime zest 8 cloves garlic 4 shallots, coarsely chopped 12 green chiles such as serrano, stems removed, and halved 1/4 cup water 1 teaspoon salt 1 teaspoon shrimp paste InstructionsRoast 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 until a fine paste is formed. Pour the paste into an airtight jar and refrigerate. It will keep in the refrigerator for about a month.
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