cross-cultural recipe comparison

Consider:

1. Panang  curry paste:

Garlic

Shallot

Kah (aka galangal aka laos, a variety of mustardy-tasting ginger)

Cumin seed and/or fennel seed

Coriander seed

Clove

Coriander root

Thai shrimp paste

Keffir lime zest

Fresh Thai chilies

Mash everything up with mortar and pestle until it's a smooth, fragrant paste.

2. Basil Pesto:

Fresh basil

Garlic

Pine nuts

Walnuts

Parmesan cheese

Salt

Pepper

Mash everything up with mortar and pestle until it's a smooth, fragrant paste...then blend in some virgin olive oil.

I suppose the comparison would have been better with green curry, but I like Panang curry more.