Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go. - Erma Bombeck
Ingredients
4 stems lemon grass, chopped
4 medium red chilies
2 tsp fresh ginger, grated
4 shallots, chopped
4 cloves garlic, finely chopped
2 tablespoons coriander seeds or 2 teaspoons ground coriander
2 teaspoons cumin seeds or 1 teaspoon ground cumin
2 lemons or limes - zest and juice
2 teaspoons paprika
4 stems lemon grass, chopped
4 medium red chilies
2 tsp fresh ginger, grated
4 shallots, chopped
4 cloves garlic, finely chopped
2 tablespoons coriander seeds or 2 teaspoons ground coriander
2 teaspoons cumin seeds or 1 teaspoon ground cumin
2 lemons or limes - zest and juice
2 teaspoons paprika
Steps
- Cut chiles in half and remove seeds and spine. You may want to use gloves when doing this.
- Over medium heat, toast cumin and coriander seeds in a small skillet. Stir and toss frequently for 3 or 4 minutes then crush or grind with mortar and pestle or in blender.
- Combine chiles, spices and rest of ingredients in the food processor or blender to a coarse paste. Freezes well.