Makes 1 ½ cups
Ingredients:
1 tablespoon coriander seed
2 teaspoon cumin seed
1 teaspoon black peppercorns
2 teaspoon dried shrimp paste
10 large, fresh green chilies, roughly chopped
4 small, red chilies, roughly chopped
1 cup Asian shallots, chopped
5cm piece fresh galangal, pounded or chopped
12 small garlic cloves, chopped
1 cup fresh coriander leaves, stems and roots
6 kaffir lime leaves, chopped
3 stems lemongrass (white part only), finely chopped
2 teaspoon grated lime rind
2 teaspoon salt
2 tablespoon oil
Method:
Toast the coriander and cumin seeds in a dry frying pan for 2 – 3 minutes, shaking pan constantly to prevent burning.
Combine the toasted spices with the peppercorns in a mortar and pestle or clean coffee grinder and work them until finely ground. Add ground spices and shrimp paste to a food processor for 5 seconds.
Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.
Refrigerate in an airtight container for up to three weeks
