Ingredients
- 5 dried red chilies
- 3 stalks lemongrass bottom white part only, thinly sliced
- 2 inches galangal or ginger peeled and grated or minced
- 2 shallots chopped
- 3 cloves garlic chopped
- 5 kaffir lime leaves stems removed and thinly sliced (or zest of 1 lime)
- ¾ teaspoon ground coriander seeds
- 1 teaspoon ground white pepper
- 1 teaspoon shrimp paste optional
- 3½ tablespoons tamarind paste
- 1 tablespoon fish sauce optional, can use soy sauce instead
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
Instructions
- Remove the seeds from the dried chilies and soak them in warm water for 10 minutes until softened. Then drain the water.
- Using a mortar and pestle, pound the softened chilies into a paste. Alternatively, use a small food processor.
- Add the lemongrass and galangal (or ginger) to the mortar and continue pounding until a smooth paste forms.
- Add the chopped shallots, garlic, and kaffir lime leaves (or lime zest) to the mortar. Pound until combined into a paste.
- Add the ground coriander seeds, ground white pepper, shrimp paste (if using), tamarind paste, fish sauce (or soy sauce), and brown sugar. Mix well until fully combined.
- Heat the oil in a pan over low heat. Add the paste and cook for 5-8 minutes, stirring constantly, until fragrant and slightly darkened.
- Allow the paste to cool. Transfer it to an airtight container and store in the refrigerator for up to 2 weeks.
