Nam Prik Kaeng Kari

15 dried Chilies, chopped
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Ground Cinnamon
2 tsp Salt
1 tsp Ground Cloves
2 tbs chopped Lemon Grass
4 tbs chopped Shallots
2 tbs chopped Garlic
2 tbs Yellow Curry Powder
1 tbs Oil

Place the chopped chillies in a little warm water and soak for 10 minutes. Meanwhile, place the cumin and coriander seeds in a saucepan without adding any oil and dry-fry them over medium heat for 2 minutes, stirring all the time, until they give off a roasted aroma. Drain the chilies and place in a mortar together with the remaining ingredients and pound together to form a smooth paste. Serve at room temperature.

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