6 small Asian red shallots, roughly chopped
1 stalk lemongrass, pale part finely chopped
6 garlic cloves, roughly chopped
1 large mild red chilli, roughly chopped
2cm (0.8 inch) piece ginger, roughly chopped
2 tbsp fish sauce
1 tsp sea salt
1 tsp shrimp paste
1 tsp ground coriander seeds
1 tsp turmeric
1 tsp brown sugar
¼ cup coconut milk
Blend ingredients in a food processor until smooth.
Marinade can be stored in the fridge for up to a week or frozen for up to a month.