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6-8 red chili peppers
a little hot water
1 tbsp cumin seeds
1 tsp coriander seeds
2 tsp black peppercorns
1/2 star anise
4 green (small) cardamom pods
3 stalks lemon grass, sliced
6 whole cloves
2 tsp mace
5cm piece of cinnamon stick
1 tbsp galangal, chopped
2 medium spring onions (scallions),
chopped
5 cloves garlic
1 tbsp (Thai) shrimp paste
2 tbsp vegetable oil
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Method :
Coarsely chop
the chili peppers. Place in a bowl and cover with hot water. Set aside
to soak for 10-15 minutes. Combine the cumin seeds, coriander seeds,
black peppercorns, star anise, cardamom, lemon grass, cloves, mace and
cinnamon in a large, heavy saucepan. Dry roast over a medium heat for
5-7 minutes, taking care not to scorch any ingredients. (Alternatively,
place in a roasting pan and roast in a preheated oven at 250F, Gas 1/2
for 20-30 minutes. Allow to cool then grind to a powder in a spice or
coffee grinder. Place in a blender or food processor. Add the galangal,
spring onions, garlic, shrimp paste and vegetable oil. Drain the chili
peppers, reserving the water to make the paste. Add the chili peppers to
the blender or processor. Blend or process into a paste, adding a little
of the reserved water to make the paste smooth. This paste will last for
several weeks if refrigerated in a screw top jar. Simply spoon into the
jar and cover with a film of vegetable oil. Seal tightly and refrigerate
until needed.
Although the
origin of this paste is Indian, the Thais have introduced their own
touch by adding lemon grass and shrimp paste. It can be sued with most
meals and vegetables.
Serves 4 - 6
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