Use this paste for Thai curries, meat rubs or to add to Thai inspired soups.
GF, DF, Vegetarian
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black pepper corns
4-6 medium green chillies de-seeded and roughly chopped
2 shallots, roughly chopped
2.5cm/1in piece galangal peeled and chopped (if available)
5cm piece of fresh ginger peeled and grated
2 garlic cloves,
handful or fresh coriander
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime grated zest and juice
4 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
2 tsp fish sauce
3 tbsp coconut oil
Put all ingredients into a food processor and blitz until a paste.
Hints & Tips – for ingredients not easily sourced from the local super market, check out your local Indian spice shop or farmers markets. This paste will last up to 2 weeks in the fridge.