Thailand - Hanglay Curry Paste

Hanglay Curry Paste

This is a Northern Thai/Burmese style of curry paste

Ingredients

-       3 tablespoons of very thinly sliced lemon grass

-       3 tablespoons of palm sugar

-       1 tablespoon thick soy sauce

-       2 tablespoons of garlic, minced

-       2 tablespoons dried red Thai chile peppers, crumbled

-       2 tablespoons of shallots (small red or purple onions), thinly sliced

-       1 tablespoon ginger, grated

-       1 tablespoon shrimp paste

-       1 tablespoon coriander seed

-       1 tablespoon cumin seed

-       pinch turmeric powder

-       quarter cup fish sauce

-       1 tablespoon tamarind concentrate mixed with 3 tablespoons water

Directions

-       Toast the coriander and cumin seeds until fragrant, and grate.

-       Combine all the curry paste ingredients and process to a fine paste.

-       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 cooking without defrosting a large batch).