2 tbsp chopped coriander (cilantro) stems,
leaves and roots
1cm piece of blachan, dry roasted
2 tbsp vegetable oil
1 tbsp fish sauce
Method :
Dry roast the
chili peppers, peppercorns and cumin seeds in a heavy saucepan until
fragrant. Grind to a powder in a spice or coffee grinder. Transfer to a
blender or food processor. Add the onion, lemon grass, garlic, galangal,
coriander stems, leaves and roots, blachan, vegetable oil and fish
sauce. Blend or process into a smooth paste, adding a little water if
necessary.
This paste
will last for several weeks if refrigerated in a screw top jar. Simply
spoon into the jar and cover with a film of vegetable oil. Seal tightly
and refrigerate until needed.
This paste is
used mostly with any meat, fish or vegetables. Like its green cousin, it
is one of the basics of Thai cuisine.
