- 2 lemongrass stalks, bottom third only, tough outer layers removed, smashed and thinly sliced.
- 2 medium onions, coarsely chopped.
- 6 cloves garlic.
- 6 green hot chili peppers.
- ¼ cup green coriander.
-¼ cup oil.
- 2 tbsp grated ginger.
- 2 tbsp grated galangal.
- 2 tbsp grated lime zest.
- 2 tbsp curry powder.
- 2 tbsp turmeric.
- 1 tbsp dried coriander.
- 1 tsp salt.
Directions:
1- Put the onions, garlic, ginger, galangal and oil on a small oven tray, and cover it with tin foil.
2- Put the tray into a preheated oven at 250°C for 15 minutes.
3- Put the grilled onion mixture in a blender, add green pepper, green coriander, lime peel, dry coriander, curry spice, turmeric and salt, and mix until combined. Beat again until you get a paste.
4- You can keep the mixture in an airtight container in the refrigerator for up to a month.
- 2 tbsp grated ginger.
- 2 tbsp grated galangal.
- 2 tbsp grated lime zest.
- 2 tbsp curry powder.
- 2 tbsp turmeric.
- 1 tbsp dried coriander.
- 1 tsp salt.
Directions:
1- Put the onions, garlic, ginger, galangal and oil on a small oven tray, and cover it with tin foil.
2- Put the tray into a preheated oven at 250°C for 15 minutes.
3- Put the grilled onion mixture in a blender, add green pepper, green coriander, lime peel, dry coriander, curry spice, turmeric and salt, and mix until combined. Beat again until you get a paste.
4- You can keep the mixture in an airtight container in the refrigerator for up to a month.