- preparation 15 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
For the paste
- 7 dry red chillies, rehydrated, deseeded
- ½ cup coriander root
- ½ cup chopped galangal
- ½ cup chopped lemongrass
- 1 cup chopped garlic
- 1 cup chopped red onion
- ⅓ cup peanuts, boiled
For the spice mix
- 1 tsp cumin, roasted, blended
- 2 tsp coriander seeds, roasted, blended
- 1 tsp sea salt
Instructions
In a mortar and pestle, pound all the paste ingredients until a smooth paste forms.
In a frying pan, lightly roast the cumin, coriander and sea salt until fragrant. Transfer to the jug of a blender. Process and combine this into the paste mixture.
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.
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