You may also like
Categories:
Red Chili Peppers shallots garlic ginger lime cilantro roots ground coriander ground caraway fish sauce shrimp oil
Viewed: 102 - Published at: 2 years agoIngredients
- 15 -20 red chili peppers, seeded
- 2 stalks fresh lemongrass, coarsely chopped
- 5 shallots, thinly sliced
- 1 garlic clove
- 1 tablespoon ginger, coarsely chopped (Kha or greater ginger)
- 3 kaffir lime leaves, chopped
- 14 cup cilantro roots (also called Chinese parsley)
- 12 teaspoon ground coriander
- 12 teaspoon ground caraway seed
- 12-1 tablespoon fish sauce (to taste) or 1 teaspoon salt
- 14 teaspoon shrimp paste (optional)
- 2 tablespoons oil
Method
- Combine the ingredients in a good 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 for several months.
- We have found that this freezes well in either vacuum freezer bags such as the Reynold's brand, just spoon it in, let it get cold in the fridge, then suck the air out, or in the clear sided Rubbermaid freezer containers for up to 2 years.
- We prefer the bags, as they are more air tight and easier to store.
- We reseal them and pop them back into the freezer until we need it again.
