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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 1/3 cup
10 dried long red chilies
4 slices dried kaffir lime rind (makrut)
1 ½-inch lump fresh galangal, or 4 dried quarter-sized pieces
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
2 stalks fresh lemon grass, white bottoms only, cut into ½-inch pieces
2 shallots
4 cloves garlic
2 tablespoon fresh coriander roots
1 teaspoon shrimp paste (kapi)
3 tablespoon vegetable oil
Crack dried chiles and shake out seeds. Remove and discard stems. Cover pods with warm water for 15 minutes or until soft. Drain well. Soak dried kaffir lime rind in warm water for 15 minutes or until soft. Do the same if using dried galangal. In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside. In the spice mill, individually grind the reconstituted makrut rind, galangal, lemon grass and chilies into a fine powder. As each ingredient is done, remove and transfer it to a mini food processor or blender. Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender. Process or blend the mixture into a smooth paste. Pour the oil down through the feed tube while processing. Transfer mixture to a mortar and pound out any lumps into a smooth paste.