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7–15 Dried Chilies, how much you use depends on size and spiciness 1 tsp coarse sea salt 3/4 tsp cumin seeds, toasted 1.5 tsp coriander seeds, toasted 1/4 tsp white peppercorns 3 Tbsp chopped lemongrass 1 Tbsp chopped galangal 1.5 tsp kaffir lime zest 1 tsp cilantro roots 3 Tbsp chopped garlic 1/4 cup chopped shallots 1 tsp shrimp paste 2 Tbsp roasted peanuts, ground Ingredients & Kitchen Tools I Use
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Instructions Soak the chilies in water for at least an hour to soften. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside. Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste. Add shallots and garlic; pound into a fine paste. Add ground peanuts and shrimp paste, pound to mix.