4 TABLESPNS CHOPPED LEMON GRASS
1 TABLESPN GALANGAL(A TYPE OF GINGER)
3 TABLESPNS CHOPPED GARLIC
1 ONION CHOPPED
2 CORIANDER PLANTS STEMS AS WELL AS LEAVES
ZEST OF 1 LIME
15 FRESH GREEN CHILLIES
10 BLACK PEPPERCORNS CRACKED
2 TEASPNS GROUND CORIANDER
2 TEASPNS GROUND CUMIN
2 TEASPN SHRIMP PASTE OR FISH SAUCE
1 TEASPN SALT
3 CLOVES
3 BAY LEAVES
2 TABLESPNS VEGETABLE OIL FOR BLENDING
METHOD
BLEND ALL THE INGREDIENTS IN FOOD PROCESSOR, USING EXTRA OIL IF REQUIRED TO ACHIEVE A SMOOTH PASTE
THIS RECIPE MAKES ABOUT 250ML OF PASTE, SO EITHER STORE IN A JAR IN REFRIGERATOR OR FREEZE IN MEASURED AMOUNTS, MOST RECIPES ONLY REQUIRE A FEW TABLESPNS
AS ABOVE RECIPE EXCEPT REPLACE THE GREEN CHILLIES FOR RED ONES, ALSO REPLACE THE CORIANDER PLANTS WITH 3 TABLESPNS OF CHOPPED CORIANDER
