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“From Thai Food- David Thompson”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons peanuts (boiled or roasted and cooled)
  • 10 long dried Thai chiles, stemmed and soaked
  • 14 teaspoon salt
  • 1 teaspoon coriander, root scraped and chopped
  • 1 12 tablespoons galangal, grated
  • 1 tablespoon lemongrass, chopped
  • 3 tablespoons shallots, chopped
  • 2 tablespoons garlic, chopped
  • 12 nutmeg, coarsely pounded and briefly roasted

Directions

  1. Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
  2. Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
  3. This is an adopted recipe.

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