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Ingredients
- 3 tablespoons of very thinly sliced lemon grass
- 3 tablespoons of palm sugar
- 1 tablespoon thick soy sauce
- 2 tablespoons of garlic, minced
- 2 tablespoons dried red Thai chile peppers, crumbled
- 2 tablespoons of shallots (small red or purple onions), thinly sliced
- 1 tablespoon ginger, grated
- 1 tablespoon shrimp paste
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- pinch turmeric powder
- quarter cup fish sauce
- 1 tablespoon tamarind concentrate mixed with 3 tablespoons water
Details
Preparation
Step 1
Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste.
Shelf life
Will keep 3-4 weeks in a well stoppered container, or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).
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