1 tablespoon |
vegetable oil |
4 |
red asian shallots, finely chopped |
3 |
garlic cloves, thinly sliced |
4 |
lemongrass stems, chopped into 2.5 cm lengths |
2cm |
knob of fresh galangal, peeled and thinly sliced, (see glossary) |
2cm |
knob of fresh ginger, peeled and grated |
6 |
kaffir lime leaves, thinly sliced |
50g |
coriander, stalks and leaves chopped, reserve a few leaves for garnishing |
1 |
bird’s eye chilli, seeded and thinly sliced, reserve the seeds if you’d like more heat in your stock |