1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons peppercorns, preferably white
1 teaspoon salt
5 cloves garlic, peeled
3-4 spring onions, roughly chopped
6 fresh small green chillies (deseed all or some depending on taste)
1 thumb-size knob of galangal, peeled and roughly chopped
1 thumb-size knob of ginger, peeled and roughly chopped
2-3 lemongrass stalks (pale part only) roughly sliced
6 coriander roots, washed
4 kaffir lime leaves (2 doubles), stems removed
1 lime, cut in quarters, pips removed
1 tablespoon shrimp paste or fish sauce (or soy sauce for veggo version)
1 teaspoon palm or brown sugar
40g EVOO or oil of choice
Place seeds and peppercorns in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10. Repeat if needed to achieve a finer powder.
Add rest of ingredients and chop 10 sec/speed 9, scraping down sides when necessary. Repeat until a smooth paste is achieved. Put into ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.
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