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Ingredients

Method

  • STEP 1

    Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.

  • STEP 2

    Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.

RECIPE TIPS
MAKE AHEAD

As Thai ingredients can be hard to get hold of, this paste is worth making in a large batch. Freeze the unused paste in ice cube trays for up to 2 months and use straight from the freezer.

Recipe from Good Food magazine, February 2012

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