| Ingredients: 7 –15 (~size) seeded, soaked dried red chilies 1 Teaspoon(s) Sea salt 1 1/2 Teaspoon(s) toasted coriander seeds 3/4 Teaspoon(s) toasted cumin seeds 1/4 Teaspoon(s) white peppercorns 3 Tablespoon(s) chopped lemongrass 1 Tablespoon(s) chopped galanga root 1 1/2 Teaspoon(s) zest lime, kaffir 1 Teaspoon(s) chopped cilantro root 3 Tablespoon(s) chopped garlic 1/4 Cup(s) chopped shallot Optional Ingredients: |
Directions:
1. Soak the chilies in water for at least an hour to soften. 2. 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. 3. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside. 4. 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. 5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste. 6. Add shallots and garlic; pound into a fine paste. 7. Add ground peanuts and shrimp paste, pound to mix. |