Ingredients:
- 5 dried chilies, soaked in hot water
for 15 minutes and deseeded
- 3 Tbs. chopped shallots
- 2 Tbs. chopped garlic
- 1 tsp. chopped galangal
- 1 tsp. coriander root
- 1 Tbs. chopped lemongrass
- 1 tsp. chopped kaffir lime rind
- 1 tsp. shrimp paste
- 2 tsp. salt
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Instructions:
- Into a blender or use a mortar and a
pestle, put all ingredients except the shrimp paste and blend well. Then, add the shrimp
paste and blend once more to obtain about ¾ cup of a fine-textured paste.
- This can be stored in a glass jar in
the refrigerator for about 3-4 months.
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