Ingredients
-
dried chillies, deseeds8
-
white peppercorns3teaspoon
-
cumin seeds0.5teaspoon
-
coriander seeds0.5teaspoon
-
garlic cloves40g
-
spring onion, cut in strips60g
-
coriander stalk only10g
-
lemongrass, white part only2
-
fresh galangal20g
-
lime zest0.5
-
shrimp paste10g
-
fresh red chillies, deseeds, cut in strips60g
-
salt10g
-
water50g
-
oil80g
Preparation
-
step 1
Place dried chillies, white peppercorn, cumin seeds and coriander seeds into mixing bowl.
-
step 2
Press control knob and saute 5 mins/100°C/speed 1.
-
step 3
Add garlic clove, spring onion, coriander stalk, lemongrass and galangal into mixing bowl.
-
step 4
Add lime zest, shrimp paste, red chillies and salt into mixing bowl.
-
step 5
Press control knob and chop 5 sec/speed 10. Scrape down sides of mixing bowl with scraper.
-
step 6
Add water into mixing bowl.
-
step 7
Press control knob and blend 30 sec/speed 10.
-
step 8
Add oil into mixing bowl.
-
step 9
Press control knob and saute 10 mins/120°C/speed 1.
-
step 10
Use as a base for Thai curry or transfer to a airtight jar and store in refrigerator for up to 1 month.