Recipe Sections
Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp salt
10 (20g) large dried chillies, soaked in warm water for 25 minutes, then finely chopped
1 tsp grated galangal
1 stalk lemongrass, white part only, finely chopped
Rind of 1/4 kaffir lime, finely chopped
6 coriander roots, washed, finely chopped
2 shallots, finely chopped
4 cloves garlic, crushed
2 tsp shrimp paste
8 red birdseye chillies, seeded
Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.
Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth.