Ingredients:

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp whole white peppercorns
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 12 dried red spur chilies, deseeded and soaked
  • 3 tbsp lemongrass, white parts only, thinly sliced
  • 2 tbsp fresh galangal, peeled and minced
  • 2 tbsp fresh turmeric, peeled and minced
  • 1/2 cup shallots, minced
  • 1/4 cup garlic cloves, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 1 tbsp shrimp paste (Kapi)
  • 1 tsp sea salt

Instructions:

  1. Soak dried chilies in warm water for 15 minutes until soft. Meanwhile, toast coriander seeds, cumin, and peppercorns in a dry skillet over medium-low heat for 2-3 minutes until fragrant. Remove immediately.
  2. Grind the toasted dry spices into a fine powder using a mortar and pestle or spice grinder; set aside. Drain the soaked chilies and pound them with sea salt in a mortar until a smooth paste forms.
  3. Gradually add the lemongrass, galangal, ginger, and turmeric one by one, pounding each thoroughly into the paste before adding the next to ensure no fibrous chunks remain.
  4. Incorporate the shallots and garlic, continuing to pound until smooth. Finally, fold in the shrimp paste and the reserved ground dry spice blend, working the mixture until it reaches a uniform, thick, and moist consistency.