Ingredients
- 1 block palm sugar
- 2/3 cup fish sauce
- 1 stalk lemongrass (pale part), sliced
- 2 knobs galangal, chopped
- 1/4 bunch thai basil, leaves picked
- 10 kaffir lime leaves, sliced
- 1 shallot, diced
- 1/4 bunch coriander root, chopped
Method
- Break up palm sugar into a saucepan. Add 1/4 cup water and, over a low heat, stir until sugar dissolves.
- Add remaining ingredients, bring to the boil then lower temperature and simmer for 5 minutes to reduce. Cool and strain.
- Keep in an airtight container in the fridge.
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