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Categories:
whole limes garlic red peppers fresh Thai peppers weight Coriander Roots onions shrimp ground cumin ground black pepper sesame oil vegetable oil
Viewed: 47 - Published at: 9 years agoIngredients
- 2 whole Limes, The Zest
- 1 whole Medium Sized Bulb Of Garlic
- 2-23 ounces, weight Lemon Grass
- 15 whole Dried Red Peppers (soaked In Warm Water For 20 Minutes)
- 6 whole Fresh Thai Peppers
- 3-58 ounces, weight Galangal Root (Laos), Peeled And Chopped
- 2-23 ounces, weight Coriander Roots (washed And With A Bit Of The Stem)
- 3-58 ounces, weight Roughly Chopped Onions
- 1 teaspoon Belachan (trassi, Also Known As Shrimp Paste)
- 1 Tablespoon Ground Cumin
- 1 teaspoon Ground Black Pepper
- 2 Tablespoons Sesame Oil
- 4 Tablespoons Vegetable Oil
Method
- 1.
- Add the lime zest, garlic, lemon grass, soaked and drained peppers, fresh peppers, galangal root, coriander root, onion and belachan in a food processor and blend into a relatively smooth paste.
- 2.
- Put the mixture in a skillet and add the cumin, black pepper and both of the oils.
- Cook the spices as fast as you can without burning them and keep stirring all the time.
- If you stop stirring the spices will burn.
- 3.
- Once the spices cook transfer them to a sterilized and airtight container.
- Then put the container in a bowl with icewater to cool the paste.
- Store in the fridge.
- To use: one tablespoon is usually enough to flavour a curry for 4 people.
