Cooking Instructions (Mortar & Pestle method)
1. Prepare chilies
[] Soak big and small dried chilies in cold water for 15–30 minutes until softened.
[] Drain and pat dry before pounding.
[] Toast peanuts.
2. Prepare herbs and aromatics
[] Peel and thinly slice 2 tbsp lemongrass (remove outer husks and trim root).
[] Peel and finely chop 1 tbsp galangal.
[] Add 1 tsp of kaffir lime zest (avoid bitter white pith).
[] Scrub and finely chop 1 tbsp coriander root (or use stems if root unavailable).
[] Peel and finely chop 6 tbsp shallots.
[] Peel and finely chop 4 tbsp garlic.
3. Grind the dry spices
[] Toast coriander and cumin seeds, then grind into a fine powder.
[] In the same mortar grind white peppercorns.
[] Remove the ground dry spices from the mortar. Set aside.
4. Add fibrous aromatics to the mortar, starting with the toughest ingredients
[] lemongrass
[] galangal
[] kaffir lime zest
[] coriander root
[] Pound into a cohesive paste.
5. Incorporate moist aromatics
[] Pound soaked and drained dried chilies with salt until you get a thick red paste. This may take 10–15 minutes by hand.
[] Add garlic.
[] Add peanuts.
[] Add shallots.
[] Continue pounding.
6. Finish with seasoning
[] Add shrimp paste.
[] Add ground dry spices.
[] Mix thoroughly until fully incorporated.
