Ingredients:

  • 10 dried red chili peppers (about 30-35g)
  • 2 tablespoons (30 ml) vegetable oil
  • 4 cloves of garlic, minced
  • 2 shallots, roughly chopped
  • 1 stalk of lemongrass, finely chopped (white part only)
  • 1-inch piece of galangal or ginger, peeled and sliced
  • 1 tablespoon (15 ml) shrimp paste (or vegetarian substitute)
  • 1 teaspoon (5g) ground coriander
  • 1 teaspoon (5g) ground cumin
  • 1/2 teaspoon (2g) black pepper
  • Zest of 1 lime
  • A handful of fresh cilantro stems (optional)
  • Salt to taste

Instructions:

  1. Soak dried red chilies in hot water for 10 minutes until softened.
  2. In a blender or food processor, combine soaked chilies, garlic, shallots, lemongrass, galangal, shrimp paste, coriander, cumin, black pepper, lime zest, and cilantro stems. Add a bit of soaking water if needed.
  3. Blend on high until a smooth paste forms, stopping to scrape down the sides as necessary.
  4. Taste the paste and adjust saltiness if needed.
  5. Transfer the paste to a clean container; cover and refrigerate for up to 2 weeks or freeze for longer storage.