Month: February 2022

1. 7 Dried Red Thai Peppers
2. 2 Stalks of Lemongrass
3. 2 1/2 inch chunk of galangal
4. 2 Coriander Root
5. 2 Garlic Cloves
6. 1tsp Shrimp Paste
7. 2 Tbsp roasted, unsalted peanuts
8. 1/2 piece whole nutmeg
9. 2 tsp coriander seeds
10. 1/2 tsp cumin seeds
11. 1/2 tsp white peppercorns

1. Place peppers in a small heat-resistant bowl and add enough hot water to cover. Steep until softened, 10 to 15 minutes.
2. While peppers rehydrade, peel and finely slice Lemongrass, garlic, Coriander Root, and Galangal
3. Transfer rehydrated chiles to a granite mortar and pestle and pound until pulverized, 3 to 5 minutes.
4. Begin adding in other ingredients, finely grinding to a paste before adding others.
5. Transfer to airtight container when done and store in fridge for up to a week.

Note: Remember not to touch your eyes (or any sensitive parts of your body) after handling the paste.