2 teaspoons coriander seeds
1 teaspoon cumin seeds
⅓ cup sambal oelek or sriracha sauce
1 tablespoon minced fresh ginger
2 tablespoons minced lemongrass
2 tablespoons minced garlic, about 4 cloves
2 tablespoons peanut butter
1 teaspoon ﬁsh sauce
- In a small pan over medium low heat, toast the coriander and cumin seeds until fragrant; 3 to 5 minutes. Remove from heat and transfer to a mortar and pestle or spice grinder, grind to a powder. Set aside.
- In a small bowl, combine the remaining ingredients plus the ground spices.
An Oldways recipe, courtesy of Annie Copps