Black Pepper Stir-Fry Paste

• 5 stalks lemongrass
• 6 small red chillies
• 8 cloves garli

Chop the lemongrass finely with a knife (to make the paste finer when processed), then chop the chillies, garlic, coriander roots and lime leaves.

Blend together in a food processor with the oil. Add the pepper and fish sauce and continue processing until you have a fine paste. Check for taste and adjust if necessary. Store in the refrigerator for up to a week.