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
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.