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Ingredients Jump to Instructions ↓

  1. 15 dried red chilies

  2. 10 black peppercorns

  3. 1 tbsp ground coriander

  4. 1 tbsp ground cumin

  5. 1 tsp salt

  6. 4 whole cloves

  7. 3 bay leaves

  8. 1 tsp ground nutmeg

  9. 1 onion, chopped

  10. 2 tbsp chopped garlic

  11. 4 tbsp roughly chopped lemon grass

  12. 1 tbsp fresh galangal (or if dried, soaked 30 minutes in hot water)

  13. 4 tbsp chopped coriander root

  14. 2 tbsp chopped lime zest

  15. 2 tbsp shrimp paste

  16. 2 tbsp vegetable oil

Instructions Jump to Ingredients ↑

  1. Grind chilies, peppercorns, coriander, cumin, salt, cloves, bay leaves and nutmeg in a blender or spice mill. Combine with onion, garlic, lemon grass, galangal, coriander root, lime zest, shrimp paste and vegetable oil in a food processor.

  2. When you’ve made a smooth reddish brown paste, refrigerate half of it in a clean tightly lidded jar, and freeze the rest in measured amounts, of about 1 ½ tablespoons each.

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