Makes

Preparation

10min

Skill level

Easy
By
Average: 2.6 (6 votes)

Ingredients

  • 3 red chillies, seeded
  • 2 red bird’s-eye chillies
  • 2 cloves garlic, peeled
  • 2 coriander roots, scraped and cleaned
  • 1 tsp sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 1¼ cups

Mix all ingredients together.

 

Recipe from Longrain: Modern Thai Food by Martin Boetz, with photographs by Jeremy Simons. Published by Hardie Grant Books.