Ingredients:
10 dry long red chillies
10 small onions or shallots, peeled, chopped
1/2 bulb garlic, flaked, peeled, crushed
4-5 sticks lemon grass, peeled, chopped
2" piece ginger, grated
12-15 white peppercorns
1 tsp. coriander seeds
1 tsp. lemon rind grated (use kaffir lime if available)
1-1/2 tsp. salt, or more to taste
1 tsp. oil
2 crushed star anise
1 tsp cumin seeds powder
1/2 cup boiling hot water
Method:
- Pour boiling hot water over destalked, broken, chillies.
- Cover and keep aside for 15-20 minutes.
- Drain water of chillies, keep aside.
- Dry grind peppercorns, cumin powder, star anise and coriander seeds in small multipurpose mixie.
- Add soaked chillies, onions, garlic, ginger, grind again to a paste.
- Add drain chilli water if required.
- Add lemon grass, salt, lemon zest, blend again to a paste.
- Empty into clean, sterile jar, with nonmetallic lid.
- Heat and cool oil, pour over paste.
- Stir gently with a wooden skewer, close lid.
- Refrigerate and use as required.
Making time: 20 minutes(excluding chilli soaking time)
Makes: 3 cups approx.
Shelflife: 1 month
Thai Basic Recipes's Index
