Ingredients:
1 large bunch of coriander leaves
6 green chillies
1 tbs finely sliced lemon grass
1 tsp finely sliced galangal
3 pips garlic
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp ground cumin
½ tsp finely sliced kaffir lime rind, only the green part
1 tbs lime juice
1 tbs fish sauce
1 tbs soy sauce
Method:
Pound the peppercorns, coriander seeds, and cumin seeds first.
Now add all the ingredients into a mixie.
Grind to to a smooth paste.
Remove and store in a fridge.
It will keep well for about 3 weeks.
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