Nam Prik Gaeng Khiawan


Dried Spices:
1/2 teaspoon coriander seeds- roasted until brown
1/8 teaspoon cumin seeds- roasted until brown
1/8 teaspoon black peppercorns
1/8 teaspoon salt

Fresh Ingredients:
1 teaspoon garlic, crushed and chopped
1/4 teaspoon ginza, skin removed and chopped
1/8 teaspoon turmeric, skin removed and crushed
1/4 teaspoon kaffir lime peel, chopped
1/4 teaspoon shrimp paste (optional)
1 tablespoon lemongrass, lower 1/3 only, crushed and chopped
1/2 tablespoon shallot crushed and chopped
1/2 tablespoon coriander root, chopped
2 tablespoons sweet basil leaves, chopped
3-5 small green chilies, crushed and chopped

1. Place the coriander seeds, cumin seeds, black peppercorns, and salt into a mortar
and grind and pound them into a powder with the pestle.
2. Add the rest of the ingredients and pound until all of the ingredients are smooth
and of the same consistency (no chunks allowed!).

If you choose to skip the traditional mortar and pestle by using a blender or food
processor, then put all the dried spices and salt into the blender, blend them into
a powder, and then add all the rest of the ingredients together with 2 tablespoons water.
Blend for 3-5 minutes.

Note: this recipe is for one serving of curry, but if you want to make the paste
in a larger quantity, then use a blender and double the quantities as much as you like
(a multiple of eight is good - remember that 16 tablespoons equals one cup).