Chilipasta yellow (Klyang gaeng lyang)

Cook time: 0 min.
Servings: 1

Ingredients for Chilipasta yellow (Klyang gaeng lyang)

1	tsp	White peppercorns
1	tbsp	Shrimp paste (gapi)
1	tsp	Salt
10-15		Small dried chili
2	stems	Lemon grass (takrai)
5	clove	Garlic
5		Thin slices fresh galangal (hua kha) large type!
et		Piece of fresh gurkemejerod (kamin) the size of a finger joints
to		"fingers" fresh galangal (grachai) small type!

Instructions for Chilipasta yellow (Klyang gaeng lyang)

To prepare the Chilipasta yellow (Klyang gaeng lyang) recipe, please follow these instructions:

Cut the lemongrass stems into thin slices Peel the turmeric root and chop it roughly Chop the two kinds of galangarod roughly Peel the shell of garlic

Get all the ingredients close to the shrimp paste in the mortar. Shake the pistachio in the mortar of all ingredients has been completely finely divided and start to resemble a paste. Add the shrimp paste and bump it well with the other ingredients. Stay as long as you can. It only gets better and better! Alternatively, mix all the ingredients together in a food processor and let it run until the mass has become pastey.

tips:
It's worth paying a little bigger portion if you often eat Thai food, but you should not keep it in the fridge for more than 14 days.