Bangkok curry sauce for spice mixture

• 1 1/2 tsp cumin seeds
• 1 1/2 tsp coriander seeds
• a 1/2-inch piece of cinnamon stick
• 1 1/2 tsp turmeric 6 garlic cloves
• 4 scallions
• 1 T peanut oil
• 2 T freshly grated ginger root
• a 14-ounce can unsweetened coconut milk
• 3/4 cup chicken stock
• 1/4 cup soy sauce
• 2 tsp chopped fresh mint leaves
• 1 tsp Indonesian chili paste (sambal oelek)
• 1 1/2 tsp cornstarch
• 2 T water

In a large heavy skillet dry-roast cumin, coriander, and cinnamon over moderate heat, stirring occasionally, until fragrant and several shades darker, about 1 minute, being careful not to burn spices.

In an electric coffee / spice grinder grind roasted spices and turmeric to a fine powder.

Mince garlic and slice enough scallion crosswise to measure 1/2 cup.

In a 2-quart saucepan cook garlic and scallion in oil over moderate heat, stirring, until scallion is softened.

Add spice mixture and all remaining ingredients except cornstarch and water and bring to a boil, stirring occasionally.

In a small cup stir together cornstarch and water until combined well.

Add ornstarch mixture to sauce, stirring constantly, and bring sauce to a boil.

Simmer sauce, stirring frequently, about 5 minutes, or until slightly thickened.
 
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