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


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).