Preparation:
Cut the chili peppers into small pieces and soak in cold water for 15 minutes. Separate the seeds and discard them. In a dry skillet, toast the fennel, coriander and mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or food processor and blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use.
* If using dried galanga, soak for 15 minutes.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook |
