Thai Recipes
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| Ingredients |
| 1 |
Fresh coriander leaves [cilantro](chopped) |
2 cups |
| 2 |
Shallots (finely chopped) |
4 |
| 3 |
Lemon grass
peeled and chopped, only the soft part |
1/2 cup |
| 4 |
Coriander seeds |
1 tablespoon |
| 5 |
Cumin seeds |
1 tablespoon |
| 6 |
Black peppercorns |
1 tablespoon |
| 7 |
Serrano chilies, (seeded and chopped) |
5 |
| 8 |
Garlic cloves, chopped |
3 |
| 9 |
Oil |
2 tablespoons |
| 10 |
Water |
1 1/2 tablespoon |
| 11 |
Salt |
1/2 tablespoon |
| Method |
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Heat a pan on medium heat, add coriander seeds and cumin seeds and dry
roast them until fragrant [for 3 mins]. Set it aside to cool and make a powder
out of it. Add all other ingredients in a food processor with the powder and
blend until smooth. Refrigerate it for further use.
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| Introduction
of the dish |
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This is very easy to make paste. It can be added to meat dishes as
well as to the seafood and noodles. It can be stored in the refrigerator for upto 2
weeks.
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