Chilli Lemongrass Paste

Name: Chilli Lemongrass Paste
Yield: Makes 250 g
Ingredients: 2 teaspoons kapi (Thai shrimp paste); 2 cloves garlic, chopped; 2 tablespoons chopped lemongrass; 5 long red chillies, chopped; 2 teaspoons sea salt; 2 tablespoons chopped galangal; 7 tablespoons chopped red shallots

Preparation info

Makes
250 g

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Ingredients

5 long red chillies, chopped
2 cloves garlic, chopped
2 tablespoons

Spice Mix
Fish course
Pescatarian
Gluten-free

Method

Pound the ingredients together in a mortar and pestle to make a fine paste. Transfer to an airtight container, cover with a film of oil and store in the refrigerator for up to 3 days.