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Categories:
green chili peppers fresh lemongrass shallots garlic ginger ginger lime lime rind ground coriander ground caraway fish sauce sugar shrimp oil
Viewed: 2 - Published at: 8 years agoIngredients
- 15 -20 fresh small thai green chili peppers
- 4 stalks fresh lemongrass, coarsely chopped
- 3 shallots, thinly sliced
- 1 garlic clove
- 1 tablespoon coarsely chopped ginger (Thai ginger, kha, greater ginger)
- 1 tablespoon coarsely chopped ginger (kra-chai, lesser ginger)
- 5 kaffir lime leaves, chopped
- 12 teaspoon chopped kaffir lime rind (can use regular or key lime rind)
- 12 teaspoon ground coriander
- 12 teaspoon ground caraway seed
- 12-1 tablespoon fish sauce or 1 teaspoon salt
- 1 tablespoon sugar (we use brown)
- 14 teaspoon shrimp paste (optional)
- 2 tablespoons oil
Method
- Combine all the ingredients in a food processor and process until smooth.
- If a mortar and pestle is used, then add oil after all the other ingredients are ground.
- Refrigerate in a glass container.
- Paste keeps well for several months.
- We have also found the paste freezes well, and keep for several years, in vacuum sealed bags.
- Put the paste into the bag, let it chill a little in the fridge and then seal the bag.
- When we need it, we pop the bag briefly in the microwave or let it sit on the counter for a few minutes, open the bag, chop out the amount we need and reseal the bag.
