15 small fresh green chilies
4 garlic cloves, halved
2 lemon grass stalks, finely chopped, or ¼ tsp. lemon zest
2 kaffir lime leaves, torn
2 shallots, chopped
1 c cilantro leaves, stalks and roots
1 inch piece of fresh gingerroot, peeled and chopped
2 tsp. coriander seeds
1 tsp. black peppercorns
1 tsp. finely grated lime zest
½ tsp salt
2 tbsp. peanut oil
1. Put all the ingredients in a food processor and process to a thick paste…
1. Put chilies in a mortar and pound with a pestle, then add the garlic, and pound it with the lemon grass, or zest, and so on with all the remaining ingredients, then mix in the oil with a spoon.
2. Transfer the paste to an airtight container. Any that you do not use immediately may be stored in the refrigerator for up to 3 weeks.
Recipe from Complete Thai Cooking published by Hamlyn