- 1 large shallot, roughly chopped
- 3cm/1.2 in piece galangal, peeled and roughly chopped
- 2 bird's-eye chillies, seeds removed, roughly chopped
- 3 garlic cloves
- 2 kaffir lime leaves, roughly chopped
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp shrimp paste (blachan)
- 4 tbsp tomato purée