12 Green Chilies
3 Shallots (sliced)
8 Cloves Garlic
2 tbsp Galangal (sliced)
2 tbsp Lemongrass (chopped)
1 tsp Kaffir Lime (sliced)
2 tbsp Coriander Stem or Coriander Root
7-8 Basil Leaves
1 tsp White Pepper Powder
1 tbsp Coriander Seed (roasted)
1 tsp Cumin Seed (roasted)
1 tsp Brown Sugar
1 tsp Fish Sauce (optional)
- Lightly dry roast the coriander seeds and the cumin until aromatic. Remove and let it cool.
- In a mortar and pestle, crush the seeds until they are fine.
- Now, add the rest of the ingredients and pound until a smooth paste is formed.
- Transfer the paste into an air tight container and store in refrigerator for 2-3 weeks.