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Add a photoServings: 2 1/2 pints
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Ingredients
- 5 tsp cumin seeds
- 1/4 cup coriander seeds
- 5 tsp white peppercorns
- 10 oz shallots, thinly sliced
- 2 1/2 oz garlic cloves, thinly sliced
- 25 each green Thai chilies, seeded
- 2 1/2 oz cilantro root, minced
- 2 1/2 oz lemongrass, thinly sliced
- 1 1/4 oz galangal, sliced
- 1 1/4 oz grated kaffir lime zest
- 20 each kaffir lime leaves
- 1 1/4 oz shrimp paste
- 1 1/4 oz kosher salt
Directions
- Toast the cumin and coriander seed in a dry saute pan over medium-high heat until golden brown and aromatic, about 2 minutes. Keep the pan in constant motion as the spices toast. Transfer to a small bowl.
- In the same pan, toast the peppercorns in the same manner and combine with the cumin and coriander.
- Using a spice grinder, grind the toasted cumin, coriander, and peppercorns to a medium-fine powder and set aside.
- Place the remaining ingredients, except the ground spices, in a blender and grind to a fine paste.
- Combine the paste with the ground spices and blend together until smooth.
- Use immediately or place in a tightly sealed container and old under refrigeration up to 5 days for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 604g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 35 | 10% |
| Total Fat 4.22g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6932mg | 289% |
| Potassium 2224mg | 64% |
| Total Carbs 81.22g | 22% |
| Dietary Fiber 12.9g | 43% |
| Sugars 21.4g | 14% |
| Protein 16.04g | 26% |
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