A traditional Thai tom yum paste recipe which will keep in the fridge for up to 4 months…
10 whole peppercorns
8 kaffir lime leaves (fresh is best)
4 red chillies (again, fresh is best), seeded
4 green chillies (fresh, of course), seeded
4 tablespoons fish sauce
4 tablespoons lime juice
2 tablespoons coriander roots, chopped
1 tablespoon garlic, finely chopped
1 tablespoon dried shrimp paste
1 tablespoon galangal, finely chopped
1 tablespoon salt
1 tablespoon sugar
1 tablespoon citric acid
1 tablespoon water
1/2 cup vegetable oil
1/2 cup dried shrimp
1/2 cup lemongrass, finely sliced (or zest of 1 lemon)
2 teaspoons chilli powder
1 teaspoon ground tumeric
1 teaspoon lime rind, finely grated
Pour oil into a warm wok or frying pan and on a low heat, add the chilli powder mixed with water and cook, stirring, until the oil turns red.
In an electric blender, reduce the dried shrimp paste to a floss and empty into a bowl.
Put the lemongrass, garlic, coriander, peppercorns, galangal, fresh chillies and kaffir lime leaves into the electric blender with the fish sauce and blend at high speed to form a smooth puree.
Add to the wok together with the tumeric, shrimp paste and shrimp floss and cook, stirring frequently, until the oil comes to the surface.
Cool, stir in the salt, sugar, lime rind and citric acid.
Store in a tightly covered dry bottle in the fridge for up to 4 months; or freeze in 1-2 tablespoon amounts for up to 12 months.
Makes: 1.5 cups.