( boiled or roasted and cooled)
long dried Thai chiles, stemmed and soaked
coriander, root scraped and chopped
1 1/2 tablespoons
nutmeg, coarsely pounded and briefly roasted
- Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
- Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
- This is an adopted recipe.