Ingredients:

  • 10-12 dried red chilies, seeds removed (15-20 grams)
  • 1 teaspoon coriander seeds (5 grams)
  • 1 teaspoon cumin seeds (5 grams)
  • 1 tablespoon finely chopped galangal (fresh or powdered, 15 grams)
  • 2 tablespoons finely chopped lemongrass (bottom part only, 30 grams)
  • 3-4 tablespoons finely chopped shallots (40 grams)
  • 4 cloves garlic, minced (12 grams)
  • 1 tablespoon shrimp paste (can substitute with miso paste for vegan option) (15 grams)
  • 1-2 tablespoons vegetable oil or water (to blend, 15-30 ml)
  • Salt to taste

Instructions:

  1. Soak dried chilies in warm water for 10 minutes until softened. Drain.
  2. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant (about 2-3 minutes). Allow to cool.
  3. In a food processor, combine soaked chilies, toasted spices, galangal, lemongrass, shallots, garlic, shrimp paste, and a pinch of salt.
  4. Drizzle in oil or a bit of water and blend until a smooth paste forms, scraping down the sides as needed. Adjust consistency with more liquid if necessary.
  5. Taste the paste and adjust seasoning if necessary. You can add more chili for heat or more salt to enhance flavors.
  6. Use immediately or store in an airtight container in the fridge for up to 2 weeks or freeze for up to 6 months.