Put 7 small green chilies, 2 halved garlic
cloves, 1 finely chopped lemon grass stalk (optional), 1 torn lime leaf
(optional), 1 chopped shallot, 25g (1 oz) coriander leaves and stalks, 1
cm (1/2 inch) piece of peeled and chopped fresh root ginger, 1 tsp
coriander seeds, 1/2 tsp black peppercorns, 1/2 tsp grated lime rind,
1/4 tsp salt and 1 tbsp groundnut oil in a food processor or blender and
blend to a thick paste. (Alternatively, put the chilies in a mortar and
crush them with a pestle, then add the garlic and crush it into the
chilies, and so on with all the other ingredients, finally stirring in
the oil with a spoon.) Any leftover paste can be stored in an airtight
container in the refrigerator for up to 3 weeks.
