This recipe is my personal nemesis. I had this one down to the dot, but did not wrote the recipe down. Recreating failed after multiple attempts and I did not care to even try for over two years. Still very much work in progress…

Ingredients

v1

In this version I just threw together what I had. No real balance or anything, just to get this project started again.

• 40g green thai chili (seed them if you are not too lazy)
• 10g dried lime leaves (fresh would be better)
• 40g lemon grass (ca. first 12 cm from 3 sticks)
• 60g thai basil
• 70g peeled galangal (did not have it so I used ginger. ginger works, but is quite different in taste..)
• 25g salt (10% of non oil ingredients. if you dry the stuff up front you can reduce it to 5% of the dried ingredeints)
• 125g neutral oil

Next time…

• seed the chilis. You want the taste, not the spiciness in this sauce
• if you have time, let stuff dry in the sun (or in the oven by an open window)
• galangal instead of ginger. the difference is noticible
• the lime leaves were quite tasteless as they were already stored dried over a year. When going for fresh ones, maybe reduce the amount a bit

Instructions

Blend everything together. If you dry the ingredients first the paste will hold up for ages. Just dont dry them in the oven in the winter with closed windows. The chilis, but also the lime leaves will be very intense and make it hard to breath.

Tips

• dont be lazy.. seed the chilies