This recipe is converted from one I got at a thai cooking class at Sticky Rice Cooking School. It is meant to be done in a mortar and pestle - but this is my time-saving version.
INGREDIENTS:
15 dried red chillies - the long ones
2 tablespoons coriander root (NOT leaves) - washed
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 teaspoons white peppercorns
2 small red onions, peeled and quartered
12 cloves garlic, peeled
2 stalks fresh lemongrass - inner soft leaves only, and only the bottom soft pale bits
1 tablespoon fresh galangal, peeled and chopped into small chunks
1 tablespoon lime zest
1/2 teaspoon ground mace
2 teaspoons salt
2 teaspoons shrimp paste
METHOD:
Chop the dried stems off the bottom of the chillies and shake out most of the seeds - dont worry about getting all of them though.
Cover with hot water and soak for 30 minutes or more.
Wrap the shrimp paste in a small square of alfoil and roast for 20-30 minutes at 180 degrees. When done, it should be dry and crumbly in texture.
Place the coriander seeds and cumin seeds in a clean, dry TMX bowl and roast for 5 minutes at varoma temp speed 1.
Grind for 1 minute speed 8. Set aside. Dont bother cleaning the bowl.
Remove the chillies from the water and squeeze out excess water. Place in TMX bowl and chop speed 8 for 10 seconds.
Add everything else and blitz on speed 9 for 30 seconds or until formed a smooth paste.
Will keep for 2-3 weeks in the fridge, or else can freeze in small amounts to use as needed.
