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