by Madhur Jaffrey
Ingredients
- 10-12 dried, hot red chillies (of the long, cayenne variety)
- 5 cloves garlic, peeled and chopped
- 140g shallots, chopped
- 1 tbsp fresh lemon grass, thinly sliced crossways
- 3 thin slices peeled fresh galangal or ginger
- 1 thin slice of fresh kaffir lime rind (4cm x 0.5cm) or dried rind soaked in water for 30 minutes
- 6-8 fresh coriander roots, coarsely chopped
- freshly ground white pepper
- 1/4 tsp shrimp paste or 2 anchovies chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp bright red paprika
Method
Soak the chillies in 5 tbsp of hot water for 1-2 hours. Put the chillies, together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed. Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste. Use half immediately and freeze the other half. Makes about 10 tablespoons.
Nutritional Information
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 117.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 63.2 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.4 g
- Protein: 3.7 g