Ingredients

• 1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
• 1/4 cup peeled, chopped galangal
• 1 cup cilantro stems
• 1/2 cup peeled, chopped garlic
• 3 stalks lemon grass, chopped, white part only
• 1/2 cup fish sauce (3 Crab brand)
• 1/2 cup fresh lime juice
• 1 cup peeled shallots
• 1/2 cup toasted Thai bird chiles
• 5 tablespoons, coarse ground coriander seed
• 2 tablespoons toasted, coarse ground cumin seed
• 2 tablespoons toasted, coarse ground black peppercorn
• 2 tablespoons kosher salt
• 2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)

Instructions

1. Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.