by Arpit, Published: January 4, 2012
A commonly used paste in Thai cookery, not only for curries but for many other dishes as well. The paste will keep in th refrigerator up to three weeks.
Yield: Makes 1/3 cup
2 tsp grated lemon zest
2 tbsp chopped fresh cilantro or corriander
1 large garlic clove
1 medium shallotor onion, roughly chopped
1 small hot green chile pepper or green chilli, seeded and roughly chopped
1 tsp ground ginger
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp grated nutmeg
1 tbsp vegetable broth
1 tsp oil
2. Process to a coarse paste.
3. Transfer mixture to small bowl or air tight container to refrigerate.