You may also like
Categories:
red hot chiles stalks lemongrass cilantro fresh galangal garlic shrimp paste lime lime ground coriander sweet paprika salt ground cumin freshly ground white pepper peanut water
Viewed: 58 - Published at: 2 years agoIngredients
- 20 small dried red hot chiles, seeded and chopped
- 2 stalks lemongrass, tender inner bulb from the bottom 5 inches, finely chopped
- 2 tablespoons finely chopped cilantro (leaves, stems, and roots, if attached)
- One 2-inch piece fresh galangal or ginger, peeled and finely chopped
- 6 garlic cloves, smashed
- 1 tablespoon shrimp paste
- 2 kaffir lime leaves, finely chopped
- Zest of 1 lime, removed in strips with a peeler
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon freshly ground white pepper
- 2 tablespoons peanut or other mild-flavored vegetable oil
- 2 tablespoons water
Method
- In a mortar using a pestle or in a food processor, combine all the ingredients except the oil and water and pound or process until coarsely pureed.
- Add the oil and pound or process until a fairly smooth paste forms.
- Add the water 1 tablespoon at a time if the paste is too dry to process.
- Will keep, tightly covered, in the refrigerator for up to 2 weeks.
