Cooking Instructions
1. Toast and grind the dry spices
[] Toast coriander seeds and cumin seeds in a dry pan until fragrant (1–2 minutes).
[] Grind together with white peppercorns until fine.
[] Set aside. This will add warm depth to the paste later.
2. Pound the tough aromatics
[] In your mortar, pound lemongrass, followed by galangal, kaffir lime zest, and coriander root.
[] Pound until the mixture forms a rough paste. This stage builds the aromatic base.
3. Add the chilies
[] Add the softened dried red chillies (both large and small) and salt.
[] Pound thoroughly for 10–15 minutes until smooth and the oils start to release.
[] The chilies give the paste its signature red color and gentle heat.
4. Add the moist aromatics
[] Add garlic, then shallots, pounding after each addition until fully integrated.
[] Continue until the paste becomes thick, cohesive, and evenly blended.
5. Incorporate the seasoning
[] Add shrimp paste along with the ground dry spices from Step 1.
[] Pound and mix until smooth. The paste should be fragrant, slightly oily, and rich in color.
6. Storage tip
[] Store the paste in an airtight jar.
[] Keep refrigerated for up to 2 weeks or freeze in small portions for up to 2 months.
