Ingredients

Paste

• 10-15 large green chillies, deseeded (dependent on taste)
• 5 garlic cloves, roughly chopped
• 4 tbps purple shallots or shallots, roughly chopped
• 1 tbsp galangal or ginger, peeled and chopped finely
• 6 tbsp coriander, finely chopped
• 2 tbsp lemongrass, finely chopped or zest of 1 lime
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 1 tsp shrimp paste
• 1 tbsp peanut oil or alternative oil

Method

1. Place all the ingredients in a food processor and blend to a paste consistency or grind in a mortar and pestle.
2. Store in a sealed jar in the fridge for 3 months or freeze in portions.