Ginger & Garlic Paste

Ginger & Garlic Paste

Ginger and garlic paste is a base for many Indian and south east Asian dishes. This recipe is inspired by the Thai version which also includes coriander root. You can buy ginger and garlic paste already made in Asian grocers, but there’s something satisfying about making your own. Plus it’s super easy and you know there’s nothing artificial in it, just ginger, garlic and salt, plus coriander root if you’re going down the Thai path. Once you’ve made your ginger and garlic paste, you can use it to prepare Thai five spice eggs (see video below).

Makes about 1 tablespoon

Ingredients
  • 3 cloves garlic, peeled
  • 1 thin slice peeled ginger, chopped (about 4g)
  • 1 coriander root, washed and scraped
  • Pinch salt flakes
Method
  1. Using a mortar and pestle, pound all ingredients into a coarse paste.
  2. If not using ginger and garlic paste immediately, cover with a thin layer of oil and refrigerate for a few days, or freeze for a few months.

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Thai Five Spice Eggs

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