Preparation:
This is used for beef and other robust dishes.
Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chiles and chop. Pound or process all the ingredients to a smooth paste.
* For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chiles instead of dried red and adding 2 tbsp. chopped coriander leaves. |
