Ingredients
Scale
- 5 Thai bird's eye chilis (adjust for spice level)
- ½ cup fresh cilantro stems
- 2 inches fresh galangal, peeled and chopped
- 1 stalk lemongrass, tender part only, chopped
- 3 kaffir lime leaves, finely chopped (or 1 tsp dried)
- 4 garlic cloves, peeled
- 2 shallots, peeled and chopped
- 1 tsp shrimp paste (omit for vegetarian option)
- ½ cup coconut milk (optional)
Instructions
- Gather all ingredients and prep by chopping lemongrass, garlic, and shallots.
- In a food processor or mortar and pestle, combine all ingredients until you achieve a smooth paste. Add a splash of water if needed for consistency.
- Taste the paste and adjust flavors by adding more chili or lime juice as desired.
- Store any leftovers in an airtight container in the fridge for up to two weeks or freeze portions for later use.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Condiment
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg