10 portions

Krung Gaeng Keo Wan

Ingredients 25 green chillis, small and hot 1 stalk lemongrass 1 tsp kaffir lime zest 3 slices galangal 3 cloves garlic 5 red shallots ½ tsp ground, roasted coriander seeds ½ tsp ground, roasted cumin seeds 1 tsp fermented shrimp paste (kapee)

Method Dice chilles, garlic and shallots. Shred the lemongrass stalk. Blend the ingredients to a smooth paste in a mortar and pestle or blender.