Recipe information
Yield
Makes 3/4 cup Servings
Ingredients
2
dried chiles de árbol, stemmed
2
dried guajillo chiles, stemmed
2
fresh lemongrass stalks, bottom 4' only, tough outer layer discarded, thinly sliced
3
tablespoons roasted peanuts
2
tablespoons chopped peeled fresh (or frozen, thawed) galangal
6
fresh or frozen kaffir lime leaves, finely chopped
1
large shallot, chopped
4
garlic cloves, chopped
2
fresh serrano chiles, chopped
1
1/2 teaspoons ground coriander
1
teaspoon kosher salt
1
/2 teaspoon ground cumin
1
/2 teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
Nutrition Per Serving
One tablespoon contains: Calories (kcal) 34.5 %Calories from Fat 43.8 Fat (g) 1.7 Saturated Fat (g) 0.2 Cholesterol (mg) 0 Carbohydrates (g) 4.5 Dietary Fiber (g) 1.7 Total Sugars (g) 0.2 Net Carbs (g) 2.8 Protein (g) 1.4 Sodium (mg) 197.0