Put 5 large fresh chilies, 1 tsp coriander
seeds, 2.5cm (1 inch) piece of peeled and finely chopped galangal, 1/2
finely chopped lemon grass stalk, 2 halved garlic cloves, 1/2 roughly
chopped shallot, 1/2 tsp lime juice and 1 tbsp groundnut oil in a food
processor or blender and blend to a thick paste. (Alternatively, pound
all the ingredients together with a pestle and mortar.) Any leftover
paste can be stored in an airtight container in the refrigerator for up
to 3 weeks.
