Ingredients

The following ingredients have 1 Servings
  • 40 small dried red chiles ((See Note 1))
  • 4 cloves garlic
  • 3 lemongrass stalks
  • 2 shallots
  • 6 inch fresh ginger (peeled and chopped into 3 pieces)
  • 2 tbsp shrimp paste
  • 6 leaves kaffir lime
  • 1/4 cup water

Instruction

  • Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
  • In a food processor add the drained chiles, garlic, lemongrass, shallots, ginger, shrimp paste, kaffir lime leaves and water. Purée until a smooth, thick paste. Thin with more water if desired for smoother consistency.
  • Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.