Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Called gaengpet in Thai, when using stir a tablespoon into sweated onions and fry for a minute, stirring, before adding the other ingredients.
Wrap the belacan in foil and grill until fragrant.
Put all the ingredients into the food processor and blitz to a purée as for green curry paste.