Categories: Gravy

Ingredients

• Dried Red Chilies de-seeded – 20
• Hot Water – 1/4 cup
• Galangal – 2 heaping Tbsp
• Red onion– 1/2 cup, chopped
• Lemon Grass – 3 Tbsp
• Cilantro Stems – 3 Tbsp
• Garlic – 1/4 cup
• Thai Red Chilies – 7
• Lime Leaves – 5-6
• Black Peppercorns – 1 tbsp
• Salt – 1 tsp or to taste
• Oil – 3/4 cup

Directions

1. Soak de-seeded Dried Red Chilies in 1/4 cup hot water for approx 1/2 hour.

2. Remove the soaked chilies from the water and place them along with all of the remaining ingredients (except Oil) in a blender or spice grinder. Reserve the soaking water and use it instead of plain water to help the grinding process and grind all of the ingredients into a smooth paste.

3. Heat Oil in a skillet and add the above paste and cook it until the oil starts to separate and the paste starts to clump together.

4. Remove from the heat and allow the paste to cool down before storing it in a clean airtight jar. Store in refrigerator for up to 1 month or freeze for up to 6 months.

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