Ingredients:

  • 4 cloves (12g) garlic, peeled
  • 10g Thai Bird's Eye chilies, stems removed
  • 2 tbsp (6g) fresh coriander roots, finely chopped
  • 3 tbsp (45ml) fresh lime juice, strained
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (12g) palm sugar, finely shaved
  • 1 tsp (5ml) water

Instructions:

  1. Place the garlic and Thai chilies into a mortar and pound firmly until they form a coarse, fragrant paste.
  2. Add the chopped coriander roots to the mortar and continue pounding until the mixture is well-combined but retains a slight texture.
  3. Transfer the aromatic paste to a mixing bowl. Add the shaved palm sugar and lime juice, stirring vigorously until the sugar is completely dissolved.
  4. Pour in the fish sauce and optional water, whisking until the sauce reaches a uniform, vibrant green-gold hue.