NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- coriander seeds2 tbsp
- cumin seeds2 tbsp
- lemongrass, chopped3 stalk
- ginger, grated1 tbsp
- red chilli, seeded; chopped6
- salt1 tbsp
- garlic, smashed3 clove
- shallots, chopped1
- turmeric1 tbsp
- shrimp paste, trassi1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Toast the cumin and coriander seeds in a pan for 3–4 minutes. Set aside.
Grind lemongrass and ginger in a mortar, add chilli-peppers and salt, and grind for 4 minutes.
Add garlic and shallot and keep grinding.
Add the roasted cumin and coriander seeds and turmeric.
Add the trassi and grind to a fluid paste.
Store in an airtight container in the refrigerator for storage (lasts 1 month).
