|
4 green
chillies, de-seeded & chopped |
Place all of the
ingredients in a food processor and blend to a smooth paste. Use
straight away or store in a jar in the fridge for up to 3 weeks.
Note: fresh galangal is optional when available.
serves: 8 |
|
1 tsp black
peppercorns, crushed |
|
1 small
brown onion, chopped |
|
2 garlic
cloves, chopped |
|
2 tbsps fresh
coriander plant, root & leaves |
|
1
lemongrass stem, sliced |
|
1 lime,
grated zest and juice |
|
1 tbsp Thai
fish sauce |
|
1 tbsp
coriander seeds, crushed |
|
1 tsp ground
cumin |
|
5cm fresh
ginger, peeled and grated |
|
2 kaffir
lime leaves,
sliced |
|
2.5cm fresh
galangal, peeled & chopped |
|
3 tbsp oil |