Red Chili Paste | Vegetable | Misc Thai recipes

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Misc Thai Recipes

Vegetable

Red Chili Paste

Written by yorky

Wednesday, 18 July 2007

Ingredients

3 Lemon grass stalks
10 Fresh red chilies, sliced
115 gm Shallots, chopped
4 Garlic cloves
10 mm cube Galangal, sliced
4 Fresh coriander stems
1 tblsp Vegetable oil
1 tsp Grated dried citrus rind
10 mm cube Shrimp paste
1 tblsp Coriander seeds
2 tsp Cumin seeds
1 tsp Salt

Method

Bruise the lower tender portion of the lemon grass stalks and put in a mortar. Add the chilies, shallots, garlic, galangal and coriander stems. Grind to a paste gradually adding the oil.

rind and mix well.Heat the shrimp paste wrapped in foil in a frying pan. Add the shrimp paste and citrus rind and mix well.

Dry fry the coriander and cumin seeds in a cast iron frying pan then grind them to a powder in a spice grinder. Stir into the paste with the salt.

Use the paste immediately or transfer to a glass jar with an airtight lid and refrigerate. The paste will keep for 3 to 4 weeks.

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