Ingredients
- 6 Green chili peppers
- 2 Lemon grass, fresh -or-
- 2 teaspoons Lemon grass, dried
- 5 Cloves garlic, chopped
- 3 mediums Shallots, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Galanga
Make it step by step
- Slice the chili peppers in half lengthwise. Discard the seeds & chop the chili peppers. Put all the ingredients in a mortar or a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.
- NOTE: If using dried galangal soak for 15 minutes in cold water.
- Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.