10 small, dried/fresh red chilies, roughly chopped
1 cup Asian shallots, chopped
2 tablespoon oil
10 garlic cloves, chopped
2 tablespoon chopped lemongrass
2 teaspoon kaffir lime leaves, shredded
4 tablespoon fresh coriander root and stems, chopped
1 teaspoon black peppercorns
3 teaspoon paprika
2 teaspoon coriander seed
2 teaspoon cumin seed
2 teaspoon grated lime rind
2 teaspoon salt
2 teaspoon shrimp paste
1 teaspoon nutmeg
2 teaspoon tumeric
Toast the coriander and cumin seeds in adry 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