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Recipe from: Pojanee Vatanapan's Thai Cookbook
Servings: ½ cup
6 green chili peppers
2 fresh lemon grass, or 2 teaspoon dried lemon grass
5 garlic cloves, chopped
3 medium shallots, chopped
1 teaspoon lemon zest
1 teaspoon galanga
Slice the chili peppers in half lengthwise. Discard the seeds and chop the chili peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.
If using dried galangal soak for 15 minutes in cold water.