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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 3/4 cup
1 teaspoon sea salt
6 garlic cloves, minced
1 tablespoon minced cilantro roots and stems
1 dried New Mexico (or California) chile, softened in warm water and seeded
15 dried de arbol or Japones chiles, softened in warm water
1 tablespoon dried shrimp, softened in warm water and pureed (optional)
½ teaspoon Thai white peppercorns, dry roasted, and ground
½ teaspoon caraway seeds, dry roasted, and ground
1 teaspoon minced galangal, or 1 tablespoon minced fresh ginger as a substitute
1 lemongrass stalk, green parts and hard outer layers removed, minced
1 teaspoon grated kaffir lime zest, or 1 tablespoon grated regular lime zest as a substitute
2 shallots, minced
1 tablespoon fresh grated coconut flakes
1 teaspoon fermented shrimp paste, or 1 tablespoon red miso as a substitute
Using a mortar and pestle, pound the sea salt and garlic into a paste. One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste. Add the grated coconut and mix well, then add the fermented shrimp paste and mix well. The chile paste can be stored in the refrigerator for at least 1 month.