Ingredients
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fresh red chillies, cut into halves, deseeded15sprig
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garlic cloves5sprig
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lime leaves, deveined15sprig
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fresh ginger, cut into slices (0.5 cm)50g
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fresh galangal, cut into slices50g
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fresh lemongrass, white part only2sprigs
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shallots,cut half150g
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raw sugar30g
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shrimp paste20g
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fresh coriander, roots included20g
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dried chillies, deseeded (see tips), soaked to sof15g
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cooking oil50g
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fish sauce20g
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lime juice50g
Preparation
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step 1
Place red chillies, garlic cloves, lime leaves, ginger and galangal into the mixing bowl
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step 2
Add lemongrass, shallots, raw sugar, shrimp paste, coriander into the mixing bowl
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step 3
Add dried chilli and cooking oil into the mixing bowl
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step 4
Chop 20sec/speed 10 with the measuring cup,Scrape down sides of the mixing bowl with spatula
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step 5
Chop 20sec/speed 10 with the measuring cup,Scrape down sides of the mixing bowl with spatula
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step 6
Cook 28min/120°C/speed 2 with the measuring cup
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step 7
Add fish sauce and lime juice into mixing bowl
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step 8
Cook 2min/120°C/speed 2with the measuring cup.
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step 9
Use as condiment for tom yum soup or transfer to 3 airtght jars (300 g each) and store in the refrigerator.