Soak the dried chilies in enough boiling water to cover them. Soak for 30 minutes, then remove the and reserve the water.
Toast the spices in a dry pan or skillet. Set aside to cool, then grind in a coffee/spice grinder until fine and fluffy.
Remove the outer layer of the lemongrass. Peel the ginger and galangal with a spoon. Wash the coriander root thoroughly. Peel, top and tail the shallot and garlic.
Chop everything up smaller by hand first to make sure it pounds easier.
Add the chilies to a mortar and pestle and pound until they are mashed up. Add the rest of the ingredients a little at a time and start pounding away. This will take a good 45 minutes to an hour.
Once pounded, the paste will be smooth and ready to use. If you don’t have enough time, you can blitz it in a food processor then use the mortar and pestle, or vice-versa.
50g dried red chillies, soaked in boiling water
50g galangal, peeled and finely chopped or grated
30g garlic, peeled and grated
50g shallots, peeled and finely chopped
15g coriander root, or stems
50g lemongrass, outer layer peeled, bottom of root removed and finely chopped
30g shrimp paste
15g ginger, peeled and finely chopped or grated.
5kaffir lime, vein removed and finely chopped
1½ teaspoons fine sea salt.
10g coriander seeds, roasted and ground
5g cumin seeds, roasted and ground.
4g white peppercorns
2 tablespoons sweet paprika