Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste.
3 1/2 inch (1.2 cm) pieces lime rind, finely chopped
6 shallots (or 1/2 onion) chopped
5 cilantro roots, cleaned and diced (or 10 stems)
6 cloves garlic, chopped
1 1/2 tsp shrimp paste (7.5 ml)
pinch salt
1/2 red bell pepper, diced
Remove and discard the seeds from the chili peppers (if you want a milder paste). Cover with warm water and soak for 30 minutes.
Peel and chop the galanga. Finely slice the lemon grass, discarding the top and root.
Roast the coriander and cumin together in a dry frying pan over medium heat until a little smoke rises from the seeds (a few minutes). Grind in a mortar and pestle, then add the paprika, turmeric, and cinnamon.
Drain the chilies, saving the liquid. Puree the chilies with all the other ingredients in a blender or processor until a fine paste is achieved. The texture should be similar to soft peanut butter. Use the chili water to thin the paste if necessary.
