Ingredients:

  • 1 tbsp whole Coriander Seeds (15g)
  • 1 tsp whole Cumin Seeds (5g)
  • 1 tsp whole White Peppercorns (5g)
  • 10 large Dried Red Spur Chillies (approx. 25g), soaked and seeded
  • 1/2 cup (75g) Shallots, peeled and rough chopped
  • 8 medium cloves (40g) Garlic Cloves, peeled
  • 5 inch piece (20g) Fresh Turmeric Root, peeled & sliced
  • 1 inch piece (15g) Galangal, peeled and sliced thinly
  • 2 stalks (30g) Lemongrass (lower 6 inches only), tough outer layers removed, sliced
  • 1 tsp (5ml) Fresh Kaffir Lime Zest
  • 1 tsp (5g) Sea Salt
  • 1 tsp (5g) Brown Sugar (or Palm Sugar)
  • 1 tsp (5g) Shrimp Paste (Kapi) (Optional)
  • 1-2 tbsp (15-30ml) Neutral Oil (e.g., Rice Bran or Canola) (Only if using a blender/processor)

Instructions:

  1. Soak the Chillies: Place dried chillies in a heatproof bowl. Pour over boiling water and weigh them down. Allow to soak for 30 minutes until softened. Drain, split, and remove most of the seeds. Set aside.
  2. Toast the Spices: Heat a small frying pan over medium heat. Add the coriander seeds, cumin seeds, and white peppercorns. Dry-toast, stirring constantly, for 2–3 minutes until very fragrant and lightly coloured. Remove and set aside to cool.
  3. Mise en Place (Prep Aromatics): Peel and finely slice all fresh aromatics (turmeric, galangal, lemongrass, shallots, garlic). The smaller the slices, the easier the blending process will be.
  4. Grind Dry Spices: Grind the cooled toasted spices until they form a fine powder, using either a mortar and pestle or a food processor.
  5. Add Chillies and Hard Aromatics: Add the soaked chillies, galangal, lemongrass, and kaffir lime zest to the spice powder. Process or pound until relatively smooth. Start with the hardest ingredients first.
  6. Incorporate Soft Aromatics: Add the shallots, garlic, and fresh turmeric. Continue processing/pounding. Scrape down the sides frequently.
  7. Season and Bind: Add the salt, sugar, and shrimp paste (if using). Continue processing.
  8. Achieve Final Texture (Processor Method): If using a processor, add 1-2 tablespoons of neutral oil, and process on high until the mixture forms a smooth, emulsified paste.
  9. Achieve Final Texture (Mortar Method): If using a mortar and pestle, continue pounding until the paste is uniformly smooth and oils begin to release (this requires vigorous pounding).
  10. Store: Transfer the finished paste to a sterilised, airtight jar. Top with a thin layer of oil to prevent oxidation and refrigerate or freeze.