I am addicted to this sauce. The problem with spice is the more that you use, the more you can tolerate. I use a lot on all kinds of things. I thought I should try and make my own. It turned out really great. It was very fast as well.
3 large garlic cloves (fresh)
35g thai chilli’s green (stem off)
35g thai chilli’s red (stem off)
10g coriander seed
20g fresh ginger
50g palm sugar ( you can use brown or golden)
85g dried shallots
100g fish sauce
juice of 1 lime
25 g oil
Add all ingredients pulse turbo 4x ( make sure it’s coursely chopped)
Cook 5 minutes/120C/speed1
Pour into jar and cover with oil.
Keep in refridgerator for up to 1 month