Ingredients:
- 10 grams serrano chile, halved and seeded
- 10 grams green Thai chiles
- 10 grams shallots, peeled, finely sliced
- 10 grams garlic, peeled, finely sliced
- 5 grams galangal, peeled, finely sliced
- 10 grams lemongrass, peeled, finely sliced
- 1 grams kaffir lime, (or regular lime) zested and minced
- 2 grams coriander root, (or cilantro stems) minced
- 1 grams peppercorns, white
- 1 grams coriander seeds, roasted
- 3 grams salt
- 3 grams shrimp paste
Method:
- Pound the coriander roots in a stone mortar.
- Add the rest of the ingredients and pound until a fine smooth paste is formed.
- Keeps refrigerated for 2-4 weeks.
You must be logged in to post a comment.