Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons whole coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 6-8 shallots (peeled, or use 1/2 cup chopped red onions if shallots are not available )
  • 3-4 cloves garlic (peeled)
  • 1/4 cup coriander stem and leaves (tightly packed, use coriander roots as well if they are available.)
  • 3-4 Thai bird's eye green chilies (or any other spicy green chilies, stalks removed)
  • 1 inch piece galangal (peeled, or use ginger)
  • 2 lemongrass stalks (trimmed and finely chopped)
  • 1 kaffir lime leaf (chopped)
  • 1 teaspoon dried shrimp
  • 8-10 Thai basil leaves
  • 1 teaspoon fish sauce
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Instruction

  • Add coriander seeds, cumin seeds, and black peppercorns to a skillet and dry roast until slightly fragrant and browned, stirring continuously.
  • Remove the pan from heat and let the spices cool down for 5 minutes.
  • Transfer the roasted and cooled spices to a powerful blender or a food processor along with the remaining ingredients.
  • Blend to make a fine paste, scraping down the sides as you go.
  • Add 2-3 tablespoons of water as required to help it blend (you may not need any water as the herbs and chilis have moisture).
  • Use immediately or refrigerate for up to 2 weeks, or freeze for up to 3 months.