INGREDIENTS:
2 ½ T. Dried red spur chilies, soaked in water for 10 minutes then chopped
1 stalk Lemongrass, cut at an angle about 1/2” length and roasted
1-2 slices Galangal ginger, finely sliced and roasted
1-2 Shallots, finely chopped and roasted
1-2 Garlic, sliced and roasted
1 slices Kaffir lime rind, finely chopped and roasted
1 Coriander root, chopped and roasted
½ t Roasted coriander seeds
½ t Roasted cumin seeds
¼ t Ground cinnamon
¼ t Ground nutmeg
1-2 Cardamom seeds
¼ t Salt
¼ t Shrimp paste
PREPARATION:
Simple—combine all ingredients roasted in the pan until fragrant then put in mortar. Using pestle, pound until you have a fine paste. Optional—you can use a food processor, but the mortar & pestle is preferred. The paste will last several months in a refrigerator (if stir fried in oil first).