1 tsp coriander seeds
1/2 tsp cumin seeds
10 white peppercorns
1/4 tsp grated nutmeg
1 heaped tbsp green birdseye chillies, diced (15-20 chillies)
1 long green chilli, deseeded & roughly chopped
pinch of salt
2 tbsp lemongrass, chopped
1 tbsp galangal, chopped
3 tbsp red shallots, chopped
2 tbsp garlic, chopped
1 tsp of kaffir lime zest
2 tsp turmeric, chopped
1 tsp coriander root, cleaned & chopped
1/2 tsp thai shrimp paste
- Dry-roast the thai shrimp paste, set aside. Dry-roast the coriander and cumin seeds one at a time over gentle heat until fragrant.
- In a mortar & pestle grind the coriander, cumin and white peppercorns into a powder & set aside.
- Then blend all the ingredients into fine paste in a food processor. It may be necessary to add a little water to aid the blending.
- Spoon into a jar and cover with oil. Refrigerate for up to 2 weeks.