Dry Roast - grab a fry pan and put it on a medium heat, add each ingredient one at a time, and remove it before adding the next. You need to keep the pan moving, so that the spices don't burn. This is something you CANNOT do harder faster better - so don't try upping th heat ;p lol
You will know each spice is done when you get a whiff of frangrence from it at head height.
To brown the chillies, do as above, but they will visibly brown on the outside and shrivel up a bit (you can probably buy dried roasted chillies at the supermarket these days or a spice shop if you have one near you) Just soak them and remove the middle like the recipe says.
With the shrimp paste, get a square of foil and put hte paste in it in a dollop, and wrap it like a parcel, not too tight, and roast it in the pan like that, shouldn't take too long, a couple of mintues, then open it and add it to the mix as per the recipe.
Give yourself a couple of hours, don't stress...and if you get into trouble, let me know.
With the rice, if you aren't confident cooking it by yourself, order it from a thai restaurant and just reheat it in the microwave right beofre you serve lol Won't know the difference...so long as he isn't there when the delivery guy rocks upDo NOT refridgerate it
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