Middle EasternTake a look
150g Thai green chillies (bird’s eye chillies) (these are very spicy so reduce the amount if needed)
1 head of garlic, sliced
2 tbsp shallots, chopped
1 thumb-sized piece of galangal, peeled and sliced
2 tbsp coriander stems, chopped
1 kaffir lime, peeled
2 stalks lemongrass, sliced
1 tbsp ground white pepper
1 tsp ground coriander
1 tsp Cumin, Roast & Ground
1 tsp salt
1 tbsp shrimp paste
In a food processor, blend the chillies until they’re semi broken down.
Add the rest of the ingredients and blend until a smooth paste is formed.