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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 3 cups
The name of this curry paste shows its Malaysian origin.
4 ounce (125 g) dried green jalapeño peppers ((prik chee fa haeng)
¼ cup coriander seed (medium pak chee)
½ cup chopped onions or shallots
½ cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
¼ cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt
Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.