Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr
Prep:
45 min
Cook:
15 min
Yield:
about 1 cup

Ingredients

  • 2 fresh lemon grass stalks
  • 12 small dried red chili peppers, seeded
  • 1 (1-inch) piece fresh galangal, chopped or 4 slices dried
  • 2 red onions, chopped
  • 12 garlic cloves
  • 2 tablespoons coriander seeds
  • 1 tablespoon cardamom seeds
  • 2 teaspoons cumin seeds
  • 1/2 cinnamon stick
  • 1 teaspoon cloves
  • 1 teaspoon ground mace
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon shrimp paste
  • 4 bay leaves

Directions

Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin.

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