| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Sauce | 4 | Servings | |
INGREDIENTS
| 6 | Green chili peppers | |
| 2 | Lemon grass; fresh -or- | |
| 2 | ts | Lemon grass; dried |
| 5 | Cloves garlic; chopped | |
| 3 | md | Shallots; chopped |
| 1 | ts | Lemon zest |
| 1 | ts | Galanga |
INSTRUCTIONS
Slice the chili peppers in half lengthwise. Discard the seeds & chop the chili peppers. Put all the ingredients in a mortar or a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator. NOTE: If using dried galangal soak for 15 minutes in cold water. Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook" REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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