PREP15 MinutesCOOKING20 minutes
Kcal:35 Kj: 163Carb:2.5Protein: .3Fat:2.4Fibre: 1


  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp white peppercorns
  • 15 g green Thai chilies
  • 15 g milder green chilies
  • 1 tsp coarse salt
  • 15 Thai basil leaves, julienned
  • 3 Tbsp thinly sliced lemongrass, from white/yellow bit only
  • 1 ½ Tbsp finely chopped galangal
  • 2 tsp zest of half a lime
  • 2 coriander or 4 stems, finely chopped
  • 3 Tbsp finely chopped shallots
  • 2 Tbsp finely chopped garlic
  • 1 tsp fermented shrimp paste (bluchen)


  • Using a mortar and pestle:
    • Grind the dry spices into a powder, then remove and set aside.
    • Add all of the chilies and salt to the mortar and pound until mostly fine; if at any point the mixture feels too wet and slippery, add the dry spices to absorb excess moisture.
    • Add the Thai basil leaves and pound into a fine paste.
    • Add the lemongrass, galangal, makrut lime zest, and cilantro roots; pound into a fine paste.
    • Add the shallots, garlic, and any remaining dry spices and pound into a fine paste.
    • Add the shrimp paste and pound to mix.