- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 6 large dried red chiles (see note)
- 1/2 teaspoon coarse sea salt
- 2 teaspoons coriander seeds
- 2-inch piece fresh lemongrass, thinly sliced
- 5 cloves garlic
- 1 shallot, chopped
- 1 teaspoon lime zest
- 1-inch piece fresh galangal or ginger, peeled and thinly sliced
Directions
Cut chiles into small pieces and remove seeds. Soak in hot water for 5 to 10 minutes; drain.
Combine all ingredients in a food processor and puree to a coarse paste.
Special notes:
Choose chiles based on heat: Asian chiles are very hot. New Mexico or Pasilla chiles give lots of flavor without all the heat. You also can mix and match!
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