Receta Hanglay Curry Paste

• 1/4 c. fish sauce
• 1/4 c. tamarind juice
• 3 Tbsp. very thinly sliced lemon grass
• 3 Tbsp. palm sugar
• 2 Tbsp. yellow bean sauce, (tao jiao)
• 2 Tbsp. garlic, chopped
• 2 Tbsp. prik ki nu haeng, (dry red birdseye chilis), crumbled
• 2 Tbsp. challots, thinly sliced
• 1 Tbsp. ginger, grated
• 1 Tbsp. shrimp paste
• 1 Tbsp. coriander seed
• 1 Tbsp. cumin seed
• 1 pch tumeric

Direcciones