6 each Green chili peppers
2 each Lemon grass, fresh -=OR=-
2 teaspoons Lemon grass, dried
5 each Garlic cloves, chopped
3 medium Shallots, chopped
1 teaspoon Lemon zest
1 teaspoon Galanga
Slice the chili peppers in half lengthwise. Discard the seeds and chop the chili peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.
Makes 1/2 cup
* If using dried galangal soak for 15 minutes in cold water.