2 Tbs. Dried chilies, soaked in water and sliced
1 stock Lemongrass, cut at an angle about 1/2” length
1 slices Galangal ginger, finely sliced
1 tsp. Shallots, finely chopped
1 slice Kaffir lime zest finely sliced
1 cloves Garlic, sliced
1 Coriander root, chopped
1 tsp. White pepper corn
¼ tsp. Salt
¼ tsp. Shrimp paste
1 Tbs. Roasted ground peanuts
- Pound white pepper corn in a mortar & pestle. Then add dried chili and salt, pound together 2. Add lemongrass, galangal,
- 3. Kaffir lime, coriander root.
- 4. Add garlic and shallot pound until become find paste. 5. Add ground peanut and shrimp paste, continue to pound.
Simple—combine all ingredients in mortar. Using pestle, pound until you have a fine paste. Optional—you can use a food processor, but the mortar & pestle is preferred. The paste will last at least a month in a refrigerator if stir-fried in the oil first.