Ingredients
Equipment
Method
Steps:
- Start by soaking the 6 dry red chillies in warm water for about 15-20 minutes, or until they become soft. Remove stems and seeds for a milder paste, or leave them in for more heat.
- While the chillies are soaking, peel the garlic cloves, shallots, and ginger (or galangal). Chop the shallots and ginger into smaller pieces for easier blending.
- Trim the lemongrass stalks and remove tough outer layers, using only the tender white part, sliced into smaller pieces. Rinse fresh coriander and roughly chop it, including the stems for extra flavor.
- In your blender or food processor, combine the soaked red chillies, garlic, shallots, ginger, fresh red chillies, lemongrass, fresh coriander, and kaffir lime leaves. Add shrimp paste, white pepper, ground cumin, ground coriander, salt, paprika, palm sugar, and oil.
- Blend on high speed until smooth. If too thick, add more oil. Scrape down the sides as needed.
- Taste and adjust seasoning as needed. You may want to add more salt, sugar, or spices based on preference.
- Once ready, use immediately in dishes or store in an airtight container in the refrigerator for up to two weeks.
Notes
- For a vegan version, replace shrimp paste with fermented soybean paste.
- Substitute kaffir lime leaves with lime zest for a similar flavor.
- Freeze the paste in ice cube trays for up to three months for easy use.