Recipe Index

Ingredients

• 16 dried chillis (, chopped into 0.5" pieces seeds shaken out (Note 1))
• 2 tbsp lemongrass (, sliced, reedy outer skin removed (1 large) (Note 2))
• 1 tbsp grated galangal, peeled and grated ((Note 3))
• 4 garlic cloves, peeled whole
• 1 tbsp shrimp paste in oil ((Note 4))
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp chopped coriander/cilantro stem and roots ((Note 5))
• 2 red shallots (, peeled and roughly chopped (Note 6))
• 1 tsp lime zest
• ¼ cup reserved chilli soaking water

Method

1. Chop the dried chillis into ½ in pieces, shake out their seeds and soak them in about 3 cups of freshly boiled water for a good 30 minutes.
2. Drain the soaked chillis but keep their soaking water aside for the blender.
3. Put the chillis in a blender or powerful food processor with the sliced lemongrass, grated galangal, whole garlic cloves, shrimp paste in oil, ground coriander, ground cumin, chopped coriander stem and roots, roughly chopped red shallots and lime zest.
4. Add 1/4 cup of the reserved chilli soaking water and blitz on high for 20 seconds to 1 minute until the paste is smooth enough that it feels fine when rubbed between your fingers, adding a touch more soaking water if the blades struggle.
5. Scrape the paste into a bowl or airtight container and refrigerate it for up to 3 days, or freeze it in portions for later curries.

Prep: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data