Ingredients
3 tsp white peppercorns
2 tsp coriander seeds
2 tsp cumin seeds
4 small eschalots, roughly chop
6 long green chilllies cut in half lengthways
2 lemongrass stalks
3 cm piece fresh ginger
4 kaffir lime leaves
1 bunch of coriander
4 roughly chopped garlic cloves
⅓ cup lime juice
Method
- Put 3 tsp white peppercorns, 2 tsp coriander seeds and 2 tsp cumin seeds in a small frying pan over a medium heat. Cook for 4 minutes or until aromatic. Transfer to a bowl and cool. Peel and roughly chop 4 small eschalots. Trim and cut 6 long green chillies in half lengthways. Discard seeds. Trim and peel outer leaves from 2 lemongrass stalks. Finely chop white part only. Peel and grate a 3cm piece of ginger. Fold 4 Kaffir lime leaves and remove spines, then finely chop. Wash and roughly chop roots, leaves and stalks of 1 bunch of coriander. Put in the bowl of a food processor, along with peppercorns, coriander seeds, cumin seeds, eschalots, green chilli, lemongrass, ginger and lime leaves. Add 4 roughly chopped garlic cloves and ¹⁄³ cup lime juice, then process to a smooth paste.
