5 sprigs of Thai basil / Indonesian basil (kemangi)
4 pieces aromatic ginger (kencur)
2 shallots
5 red curly chilies
5 bird’s eye chilies
1/2 piece palm sugar / brown sugar
Shrimp paste (vegan)
Granulated sugar
Salt
Kaffir lime / lime
How to Cook:
Slice the long beans according to your preferred size.
Grind the chilies, shallots, kencur, and the other seasonings into a smooth paste using a mortar and pestle. Adjust the taste, then squeeze in enough lime juice to add aroma and freshness.
Add the sliced long beans and the picked Thai basil leaves, then lightly pound occasionally and mix until evenly combined.
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