From Real Thai
Stem the chiles and shake out and discard most of the the seeds. Chop coarsely and place in a small bowl. Add warm water to cover and soak for 15 minutes
Meanwhile, place the coriander seed in a small skillet and dry-fry over medium heat until darkened a little and fragrant, 3 to 5 minutes. Shake the pan now and then to prevent burning. Transfer the coriander seed to a small bowl to cool. Roast the cumin seed the same way. Combine the roasted spices and grind to a fine powder in a morter with a pestle or in a spice grinder. Add the turmeric and set aside.
Trim the lemongrass stalks. Cut away and discard the grassy tops, leaving a stalk about 3 inches long. Cut away and hard root section to leave a clean smooth flat base at the root end below the bulb. Remove and discard tough outer leaves. Slice each stalk crosswise very thinly. Finely chop the slices and put in a large heavy mortar.
Add the ginger and pound and grind to break down the fibers of the herbs, about 3 minutes. Drain the chilies and add them to the mortar along with the salt. Continue pounding and grinding, scraping down the sides with a spoon now and then, for 5 minutes. Add the garlic, shallot, ground spices, and shrimp paste, and continue grinding and pounding until you have a fairly smooth moist paste, about 5 minutes
Transfer the paste to a small glass jar, cover tightly and refrigerate for up to 1 month.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 11 | ||
Calories from Fat: 5 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 51mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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