Ingredients
The following ingredients have 7 Servings
- 3 dried guajillo chilies
- 2 fresh lemongrass stalks (substitute 1 1/2 tablespoons lemongrass paste)
- 3 tablespoons roasted peanuts
- 1 tablespoon grated ginger
- 6 dried kaffir lime leaves
- 1 shallot (minced)
- 1-2 Thai chilies (depending on spice preference)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 garlic cloves (minced)
- 1 teaspoon shrimp paste
- 2 teaspoons coriander seeds
- 2 tablespoons fresh cilantro
- 2 tablespoons water (as needed)
Instruction
- Remove the seeds and soak the guajillo chilies in water for about 20 minutes to allow them to soften.
- Remove the tough outer portion of lemongrass and mince the bottom tender white part (remove the tough top portion).
- Remove the stems from the Thai chilies and chop. Remove the seeds for less spice.
- Chop all ingredients as small as you can get them to make it easier to crush into a paste.
- Combine all ingredients in a mortar and mash together using a pestle until a paste forms.
- If the paste is too thick, add a teaspoon of water at a time to thin it out.
- Store in the fridge for up to 3 months, or freeze in 1 tablespoon cubes for up to one year (keep in a freezer safe bag).
