INGREDIENTS:
1 T Dried red spur chilies, soaked in hot water for 10 min. chopped.
1 stalk Lemongrass, finely sliced
1 slice Galangal ginger, finely sliced
1 clove Shallot, finely chopped
1 slice Kaffir lime rind, finely chopped
1 clove Garlic, sliced
1 root Coriander root, chopped
1 t Roasted coriander seeds
½ t Roasted cumin seeds
¼ t White peppercorn
½ t Yellow curry powder
¼ t Shrimp paste
¼ t Salt
PREPARATION:
1.Pound coriander seeds, cumin, and peppercorns thoroughly in a mortar & pestle.
2.Add dried chili and salt, pound together.
3. Add lemongrass, galangal, kaffir lime rind, coriander root and pound.
In the mortar, add garlic and shallots and pound until become fine paste.
4. Add shrimp paste, continue to pound until smooth consistency. Note: The paste will last several months in a refrigerator
(if stir fried until oil separates).