Ingredients
- 1 ounce chilies (7 Serrano chilies)
- 2 pieces dried Kaffir lime rind
- Galangal (2 slices, 1/8 inch)
- 1/4 cup water (warm)
- 55 grams lemon grass (1 stalk, bottom 6 inches only)
- 1/4 cup finely chopped coriander root
- 2 tablespoons minced garlic (cloves)
- 1/4 cup minced yellow onion
- 2 teaspoon coriander seed
- 1 teaspoon shrimp paste
How to Make
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Step 1: Soak the Kaffir lime rind and galangal in the warm water for 15 minutes. Drain and discard water. Chop mixture finely.
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Step 2: Remove the stems, but not the seeds from the chilies, and chop the chilies finely.
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Step 3: Chop the lemongrass finely and then combine all ingredients in a mortar. Using a pestle, grind the ingredients into a smooth paste. You may also use a blender to do the same job but add 1/4 cup water to mixture to aid in blending.
Tips & Variations
- Mortar/Pestle
- Blender
We hope you enjoy this recipe!
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