Preparation:
Slice the chili peppers in half lengthwise. Discard the seeds and chop the chili peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary.
Store in a tightly sealed container in the refrigerator.
* If using dried galangal soak for 15 minutes in cold water.
Makes 1/2 cup
Pojanee Vatanapan's "Thai Cookbook |
