Makes approx 120 g
This paste will store in the refrigerator for 1-2 weeks, or keep it in the freezer for up to 1 month. Just make sure it is well sealed. Use it in place of store-bought pastes to add a distinctive Thai flavour – and a generous serving of health promoting goodness – to soups, curries and even stir-fries.
Shallot, with skin, 1 (medium)
Garlic, peeled, 8 cloves
Lemon grass, sliced, 2 sticks
Coriander seed, whole, ½ tsp
Pepper black, ½ tsp
Kaffir lime leaf, 1 leaf
Curry powder, 2 tbsp
Ginger, chopped roughly, 1 tbsp
Sea salt, 1 tsp
Galangal, chopped roughly, 2 tbsp
Dried chilli, large, deseeded, 5 pieces
Vegetable stock, 20 ml
Turmeric, fresh, peeled, 7 grams
Pan roast all ingredients except the vegetable stock, stirring until the mix begins to brown slightly. Remove from heat, allow to cool and then peel the shallots.
Place all ingredients in to a food processor and mix for 1 minute on a medium speed.