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Ingredients Jump to Instructions ↓

  1. 15 Green hot chilies

  2. 3 tablespoons 45ml Shallots - chopped

  3. 1 tablespoon 15ml Garlic - chopped

  4. 1 teaspoon 5ml Galangal - chopped

  5. 1 tablespoon 15ml Lemon grass - chopped

  6. 1/2 teaspoon 2 1/2ml Kaffir lime rind - chopped

  7. 1 teaspoon 5ml Coriander root - chopped

  8. 5 Peppercorns

  9. 1 tablespoon 15ml Coriander seeds

  10. 1 teaspoon 5ml Cumin seeds

  11. 1 teaspoon 5ml Salt

  12. 1 teaspoon 5ml Shrimp paste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.

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