- preparation 10 minutes
- difficulty Easy level
Ingredients
- 30 g dried large red chilli
- 30 g dried small red chilli
- 40 g lemongrass, sliced
- 30 g galangal, sliced
- 70 g fresh turmeric
- 80 g garlic
- 80 g eschallot, sliced
- 15 g rind of kaffir lime fruit
- 15 g black peppercorns
- 3 tbsp shrimp paste
- 100 ml water
Soaking time 15 minutes
Instructions
Soak the dried chillies in warm water for 15 minutes. Drain and place in the jug of a blender, along with the remaining ingredients. Process until a smooth paste forms.
If you wish to store the paste, first cook it in a frypan with a small amount of vegetable oil.
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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