Ingredients
- 18 Thai Bird chilies
- ¾ cup coriander (whole)
- ⅛ cup white pepper (whole)
- ¼ teaspoon star anise
- 12 cups onion (sliced)
- 1 fork garlic
- 3 teaspoons turmeric
- 3 teaspoons galangal (fresh, processed)
- 4 Keffir leaves (large)
- 1 teaspoon lemongrass (finely ground)
- 1½ teaspoon orange peel powder
- soybean oil
Instructions
- Roast chilies, coriander, white pepper, and anise on dry saute pan. Cool and process into fine powder.
- In a hot wok, cook onions and garlic until lightly browned and softened. Cool and add process spices above to all remaining ingredients.
- Process and emulsify with oil.