Recipe for Hanglay Curry Paste

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Yield:

Ingredients:

Amount	Ingredient
1/4 cup	fish sauce
1/4 cup	tamarind juice
3 tbl	very thinly sliced lemon grass
3 tbl	palm sugar
2 tbl	yellow bean sauce, (tao jiao)
2 tbl	garlic, minced
2 tbl	prik ki nu haeng, (dried red birdseye chilis), crumbled
2 tbl	challots, thinly sliced
1 tbl	ginger, grated
1 tbl	shrimp paste
1 tbl	coriander seed
1 tbl	cumin seed

Instructions:

Instructions: Toast the coriander and cumin seeds until fragrant, and grate. Combine allthe curry paste ingredients and process to a fine paste.

Shelf life: Will keep 3-4 weeks in a well stoppered container, or may be frozen (I suggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

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