Recipe by Nyteglori
Since coriander root may be a bit hard to find you can use cilantro stems with a bit of grated galangal as a substitute.
Top Review by I'mPat
Made this after the neighbour gave some lovely fresh galangal and lemon grass and as I had no idea how it should taste I took it next door for my Singaporean neighbour to assess and her comment was if I didn't know better I would swear this came from an asian kitchen, she was in seventh heaven and demanded the recipe (lucky I took a copy with me). The only change I made was I had to use lemon juice instead of limes. Thank you Nyteglori I will try this soon in soup. Made for Please Review My Recipe. Tip from my neighbour when using is stir fries or soup fry off until fragrances can be smelled then continue cooking to get the full flavour from the paste through your dish.
- 2 tablespoons chopped lemongrass
- 8 garlic cloves
- 10 coriander roots
- 10 red chilies, minced
- 4 tablespoons lime juice
- 6 fresh cilantro stems, chopped
- 6 tablespoons galangal, sliced
- 6 peppercorns
- 8 shallots
Directions See How It's Made
- Blend all the ingredients in a food processor until you have a smooth paste.
- Portion out 3 Tablespoon size mounds on sheets of plastic wrap.
- Place the wrapped portions in a sealed container and freeze it for later use.
- The paste can be stored for 6 months.