1/4 cup peeled, chopped fresh turmeric
(can substitute with 2 tablespoons ground turmeric)
1/4 cup peeled, chopped galangal
1 cup cilantro stems
1/2 cup peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 cup fish sauce (3 Crab brand)
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles
5 tablespoons, coarse ground coriander seed
2 tablespoons toasted, coarse ground cumin seed
2 tablespoons toasted, coarse ground black peppercorn
2 tablespoons kosher salt
2 cups peanut oil
(could substitute with canola oil, but the taste is far superior with Lion and Globe peanut oil)
Using a food processor and a sharp metal blade, puree the turmeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.