Preparation:
Cut the chile peppers into small pieces and soak them in cold water for 15 minutes. Separate and discard the seeds. In a skillet, toast the remaining ingredients over a very low flame for 5 minutes.
Put the chile peppers and the toasted spices in a mortar or a food processor and blend to a thick, bright yellow paste. Store in a tightly covered container in the refrigerator until ready to use.
* If using dried galangal, soak for 15 minutes in cold water.
Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook |
