Makes one cup
This paste can be refrigerated for two to three weeks and can be used in multiple dishes. Including these fish dishes or curries, or anything you would like to add a flavour kick to.
Ingredients
- 2 banana shallots, finely chopped
- 4 red chillies, diced
- 4 kaffir lime leaves, finely sliced
- 1 tbsp finely diced lemongrass (or lemongrass paste)
- 3 tbsp finely chopped fresh ginger
- 5 cloves garlic, chopped
- 2 tsp shrimp paste
- 2 tsp palm sugar
- Juice of one lime
Method
- Add all ingredients to a small food processor and blend well until a paste forms
- Keep covered and refrigerate until ready to use
