Ingredients
12 tablespoons Thai chile peppers, sliced thinly
4 tablespoons shallots, sliced thinly
2 tablespoons garlic, sliced thinly
3 tablespoons coriander plant including root, chopped
1 tablespoon lime juice
1 tablespoon fish sauce
Method
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
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