Servings: 1 Batch
Place the cumin and coriander seeds in a pan, without adding any
oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes
until they are slightly browned and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste. This
curry paste goes well with all meats.
From "Discover Thai
Cooking" by Chaslin, Canungmai and Tettoni, Times Editions,
Singapore.
