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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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An essential in Thai cooking. Ingredients:
25 -35 dried small red chilies |
1 tablespoon minced lemongrass |
3/4 cup minced shallot |
6 tablespoons minced garlic |
1 tablespoon minced galanga root (substitute ginger root in a pinch) |
12 kaffir lime leaves, chopped |
1 tablespoon chopped fresh cilantro |
1 tablespoon coriander seed |
1 1/2 teaspoons salt |
3/4 teaspoon ground cinnamon |
1/8 teaspoon nutmeg |
1 pinch ground cloves |
1 teaspoon brown sugar |
1/4 teaspoon shrimp paste (optional) |
2 -3 tablespoons oil |
Directions:
1. Soak chiles briefly in warm water till they begin to soften, then drain.
2. Remove stems from chiles and chop into pieces; set aside.
3. Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside.
4. In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil.
5. Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving.
6. Store in an airtight container under refrigeration; can be frozen, as needed.
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