Ingredients

The following ingredients have 8 Servings
  • 4 Thai chilies
  • 10 cloves garlic
  • 3 stalks lemongrass (white parts only)
  • 1 shallot
  • 2 inch piece ginger
  • 4 cloves
  • 1/8 teaspoon cardamom seeds
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1/8 teaspoon nutmeg
  • 1 tablespoon fish sauce
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon coconut sugar
  • 1 teaspoon salt

Instruction

  • If you're using fresh lemongrass, remove the top 4-5 inches and the bottom stem. Peel the tough outer layer of the lemongrass off until the tender white part remains.
  • Chop all the ingredients as fine as you can get them so they are easier to grind.
  • Toast the whole spices in a skillet over medium heat until they start to become fragrant, tossing often to prevent burning. Remove.
  • Add the garlic, ginger and chilies to the skillet and cook on medium high heat until they start to char on the outside (be careful not to burn them). Remove and set aside.
  • Combine all ingredients in a mortar and grind with a pestle until a paste forms.
  • Store in the fridge for up to 3 months, or freeze in 1 tablespoon cubes for up to one year (keep in a freezer safe bag).