Читать книгу Love... Sewing - Pippa Cuthbert - Страница 23

3–4 bird’s eye chillies, halved and deseeded

2 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

2–3 cardamom pods

2 shallots, peeled and finely chopped

2 garlic cloves, peeled and roughly chopped

2cm/¾in piece fresh root ginger, peeled and roughly chopped

3 kaffir lime leaves, central vein removed and finely shredded

2 Tbsp vegetable oil

1 tsp fish sauce

1 large handful fresh coriander leaves and stalks

soy sauce

Makes 4–5 Tbsp

Chop the dried chillies into 1cm/½in pieces and soak in warm (boiled) water until softened, about 20 minutes. Drain well.

Heat a small frying pan over high heat. Add the coriander seeds, cumin seeds and cardamom pods and toast until they pop and are fragrant, 2–3 minutes. Remove from the heat and cool. Grind in a mortar with a pestle.

Combine all of the remaining ingredients, except for the soy sauce, in a food processor and pulse until combined. Add enough soy sauce to make a slightly runny paste.

The paste is best the day it’s made, but if you cover the surface directly with clingfilm it will keep in the fridge for up to one week.