Tomyam Paste

Ingredient

• 3 stalks Lemongrass / 30 gr (white part)
• 3 sticks of red chili
• 50 gr red chili
• 40 gr dry red chilies, soaked
• 20 gr dried prawns, soaked
• 100 gr big red onion
• 3 Cloves of Shallots/25 gr
• 3 cloves of garlic/25 g
• 40 gr young galangal
• 15 Sheets of Orange Leaves / 5 g (remove the bones)
• 10 gr coriander root
• 1/2 tsp Terasi
• 1/2 Tbsp Thai brown sugar
• 3 Tbsp Thai fish sauce
• 5 gr Kaffir lime/lime peel
• 75 ml Lime feeling
• 50 ml Water
• 150 ml Vegetable Oil for frying

How to make

• 1. Cut all the ingredients, put in a blender, add the shrimp paste and water then blend until smooth.
• 2. Heat the oil into a frying pan, add the ground spices that have been in the blender, mix well, and stir-fry until fragrant and cooked, add Thai brown sugar, add fish sauce, mix well and cook the spices until cooked and oil comes out
• 3. Finally, add the lime juice, mix well and turn off the heat. Remove from heat and let it cool completely before putting it in a closed container.

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