1. Preheat the oven to 180'C (350'F/Gas 4). Soad the chillies in boiling water for 10 minutes, druain, remove the seeds and roughly chop.
2. Put the spices, shrimp paste, shallots, lemon grass, glalngal and garlic in a dish and bake for 5 minutes until fragrant. Unwrap the paste.
3. Mix the chilli, roasted ingredients and ground spices to a smooth paste in a food processor, mortar and pestle or spice grinder. If the mixture is too dry add a little vinegar to moisten it. Will keep in an airtight container in the fridge for up to a month.
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|Serving Size: 1 cup (120g)|
|Recipe Makes: 1/2 cup|
|Calories from Fat: 38 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 29.1mg||1 %|
|Potassium 638.8mg||17 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 35.2g|
|Protein 8.7g||12 %|
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Calories per serving: 214
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