Hanglay curry paste

Name: Hanglay curry paste
Cuisine: Thai
Ingredients: 1 tablespoon tamarind pulp mixed with a little water (remember to remove the stones); 1 tablespoon tamarind pulp mixed with a little water (remember to remove the stones); 1 tablespoon shrimp paste; 1 teaspoon turmeric powder; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Demerara or palm sugar; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 1 tablespoon dark soy sauce; 2 tablespoons Demerara or palm sugar; 5 dried red chillies, crushed; 1 tablespoon cumin seeds; 4 red shallots, peeled and finely chopped; 2 fresh lemon grass stalks, finely chopped; 1 tablespoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

This comes from northern Thailand.

Ingredients

1 tablespoon coriander seeds
1 tablespoon cumin seeds
5

Asia
Thailand
Fish course
Spice Mix
Pescatarian

Method

Heat a wok or heavy-based frying pan and, without adding any oil, dry-roast the coriander and cumin seeds for 40–50 seconds until toasted and aromatic. Tip into a spice grinder and grind to a powder.
Put the powder in a food processor with all the other ingredients and whiz to a fine paste (add a little water if the mixture is too stiff). Store in a jar in the fri