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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Brenda Brown Starling
Servings: 1 cup (8 Fluid Ounces)
4 large fresh green chillies or 8 small fresh green chillies
½ cup purple shallots or 1 medium onion, chopped
1 tablespoon chopped garlic
½ cup chopped fresh coriander (cilantro / Chinese parsley) including roots,
stems and leaves
¼ cup finely sliced lemon grass or the thinly sliced rind of 1 medium lemon
1 tablespoon chopped galangal, fresh or frozen
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black peppercorns
1 teaspoon ground turmeric
1 teaspoon dried shrimp paste
2 tablespoon vegetable oil
Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a tablespoon of extra oil or a little water, if necessary, to facilitate blending