• 1/3 cup coconut oil
• 6 garlic cloves
• 3 red Asian shallots
• 2 lemongrass stems
• 1 Tbsp chilli powder
• 1 Tbsp fish sauce (gluten-free)

‍

1. Peel the garlic and shallots, chop the pale part off the lemongrass discarding the green
2. Place all ingredients into a blender, blitz to a thick paste
3. Add to a frying pan on low heat and fry, stirring frequently until fragrant and the oil begins to separate - 5 minutes
4. Remove from the heat and set aside to cool
5. Place in a jar and store at room temperature

‍