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Ingredients Jump to Instructions ↓

  1. 6 Green chili peppers

  2. 2 Lemon grass - fresh -

  3. 2 teaspoons 10ml Lemon grass - dried

  4. 5 Garlic cloves - chopped

  5. 3 Shallots - chopped (medium)

  6. 1 teaspoon 5ml Lemon zest

  7. 1 teaspoon 5ml Galanga

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slice the chili peppers in half lengthwise. Discard the seeds and chop the chili peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator. * If using dried galangal soak for 15 minutes in cold water. Makes 1/2 cup Pojanee Vatanapan's "Thai Cookbook"

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