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