6 ea Green chili peppers
2 ea Lemon grass, fresh -=OR=-
2 ts Lemon grass, dried
5 ea Garlic cloves, chopped
3 md Shallots, chopped
1 ts Lemon zest
1 ts Galanga
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.
* If using dried galangal soak for 15 minutes in cold water.
