This key ingredient in many Asian dishes is prized for its complex, spicy kick. To save prep time, skip the traditional mortar-and-pestle method and pulse the ingredients in a food processor to release their flavourful essential oils. The optional shrimp paste adds a delectable umami layer but can be omitted for a vegetarian version.
- Prep time 15 minutes
- Total time 30 minutes
Ingredients
Method
In dry skillet, toast coriander seeds, cumin seeds and peppercorns over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes; let cool for 5 minutes. In food processor, pulse until finely chopped, about 1 minute. Add whole and seeded chilies, lime leaves, garlic, lemongrass, shallots and cilantro. Pulse, occasionally scraping down side, until finely chopped, 3 to 4 minutes. Add galangal, shrimp paste (if using) and salt; pulse until evenly mixed, about 1 minute. (Make-ahead: Refrigerate in glass jar for up to 1 week or portion into ice-cube trays and freeze for up to 6 months.)
Makes about 1 cup.
Nutritional facts Per 1 tbsp: about
- Fibre 1 g
- Sodium 148 mg
- Protein 1 g
- Calories 17
- Potassium 100 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
%RDI
- Iron 6
- Folate 3
- Calcium 2
- Vitamin A 7
- Vitamin C 13
