Prep Time: 20 minutes minutes
Cook Time: 0 minutes minutes
0 minutes minutes
Total Time: 20 minutes minutes
Servings: 10 (1 jar)
Calories: 48.68kcal
- 2 lemongrass only use part which is slightly purple inside (lower end) finely chopped
- 1 onion chopped
- 1 small green bell pepper paprika, deseeded & chopped
- 1/2 tsp kaffir lime zest, very finely chopped or kaffir leaves
- 5 cm / 2inch of fresh ginger peeled and chopped
- 4 small green chilli's
- 2 cloves of garlic crushed
- Bunch of fresh coriander leaves and stalks
- 1 Lime zest and juice
- 2,5 cm /1inch of dried galanga infused in little water
- 1 tbsp coriander seeds lightly toasted
- 1/2 tsp black pepper
- salt
- 1 tbsp soy sauce
- 2 tbsp olive oil
Use only the infused water from the dry galanga. Or if you can get fresh galanga use the fresh one.
Chop 1 cm of the bottom of the lemongrass, and you will see a slightly purpled inside. Use only the part with that colour inside, wich is normally about 4 - 5 cm long.
Get all your ingredients ready, and use a food processor to blitz it into a paste.
This paste can keep up to 3 weeks in the fridge.
It freezes well too!
Serving: 1g | Calories: 48.68kcal | Carbohydrates: 5.85g | Protein: 0.98g | Fat: 2.93g | Saturated Fat: 0.41g | Sodium: 131.96mg | Fiber: 1.18g | Sugar: 1.61g | Vitamin A: 2.55IU | Vitamin C: 48.13mg | Calcium: 2mg | Iron: 4.53mg