From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
From the Vitality Food Feature ‘Lemony Herbs Add Zest and Zing to Spring Meals‘.
(Makes about 1-1/2 cups)
1) In a spice wok or small cast iron skillet, toast coriander, cumin, fenugreek, peppercorns, and star anise over medium heat, stirring constantly for 3 minutes or until fragrant and popping. Set aside to cool.
2) If using a mortar and pestle, be sure that it is large enough. Pound the cooled toasted spices until fine.
3) Add garlic and shallots and pound until puréed.
4) Add lemon grass, cayenne peppers, galangal, and cilantro root and pound until puréed.
5) Work in syrup, lime zest, lime juice, sesame oil, and shrimp paste, one at a time.
6) Add coconut cream, a teaspoon at a time, until paste is moist and spreadable, but not thin.
7) If using a blender, combine coconut cream, syrup, lime zest, lime juice, sesame oil, and shrimp paste in the bottom of the blender bowl and pulse to mix.
8) Add garlic, shallots, lemon grass, cayenne peppers, galangal, cilantro root and cooled toasted spices.
9) Process, adding more coconut cream if needed, until smooth.
10) Transfer to a pint (2 cups) jar. Cap, label and store in the fridge for up to 3 weeks.
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