2.5cmgalangalpeeled and chopped (or ginger if unavailable)
1tbspcoriander seedscrushed
1tspcumin seedscrushed
1tspblack peppercornscrushed
2tbspfish sauce
3tbspvegetable oil
Instructions
Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.