60 g (2 cups) dried red chillies
1 lemongrass stalk, outer leaves removed, white part chopped
¼ cup grated ginger
roots and stems from 1 bunch coriander
1 chopped red onion
8 garlic cloves
1 tablespoon lime zest
1 tablespoon shrimp paste
1 teaspoon ground black pepper
2- 3 tbsp vegetable oil
- Soak 2 cups or 60g of dried red chillies in hot water for 15 min. Drain and place into a food processor. Remove the outer leaves of 1 lemongrass stalk and chop the white part only and add to chillies.
- Add ¼ cup grated ginger, the roots and stems from 1 bunch coriander, 1 chopped red onion, 8 garlic cloves, 1 tablespoon lime zest, 1 tablespoon shrimp paste and 1 teaspoon ground black pepper.
- Process until a paste forms, adding 2-3 tablespoons vegetable oil. When ready to use, fry paste over medium heat until fragrant, then add the other ingredients. Makes enough for two curries.