Num-prik
kaeng kheo-waan
Ingredient
5 - 6 tablespoon (150 - 180 g.)
Dried
1 teaspoons of coriander
seeds roasted.
1/2 teaspoons of cumin seeds roasted.
1/2 teaspoons of black peppercorn
1/2 teaspoons of salt
Fresh
2 teaspoons of ginza - skin
removed and finely chopped
3 tablespoons of lemongrass - finely chopped
1 teaspoons of kaffir lime peel - finely chopped
1 tablespoons of coriander root - finely chopped
3 tablespoons of shallot - thinly sliced
2 tablespoons of garlic - thinly sliced
1 teaspoons of turmeric - skin removed - chopped
1/2 cup of sweet basil leaves - removed from stem
20 chillies of fresh small or medium chillies
2 teaspoons of shrimp paste
Method
Put all the dried ingredients into the mortar and pounded into
a powder using a pestle . Then put all the fresh chopped ingredients and pounded,
using the pestle for about 10 minutes until the paste is smooth.
If used the blender or liquidizer, you might need to add a bit of water to get
the paste to combine.
