A ‘hot’ favourite of the Thais and one of our favourites too! It can be as easy as buying the ready made paste from an Asian supermarket or you can make your own paste (recipe below) to add to the coconut milk. This really is cooking at it’s easiest and most delicious!
5 Large red Dried Chillies or 3 long red chillies deseeded (leave some seeds in if you like it hot)
5 Cloves of Garlic peeled and sliced
2 or 3 Shallots peeled and sliced
2 Stalks of Lemongrass finely chopped
1 Tsp Grated Kaffir Lime peel (or substitute fresh lime peel if not available)
1 Tbsp Galangal finely chopped
1/2 Tbsp Coriander root, chopped
1 Tsp Coriander seeds
1/2 Tsp Peppercorns
1/2 Tbsp Gapi (Shrimp Paste)
1/2 Tsp Cumin seeds
Blend all ingredients together into a paste using a mortar & Pestle or a blender. This recipe will make about 180g of paste. The left over will keep for several days in a sealed plastic bag in a refrigerator.