Ingredients
15 large fresh green hot chilies
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
9 tsp finely sliced kaffir lime rind or zest of 4 limes
1 tsp chopped coriander root (or 1 tbsp chopped coriander leaves)
5 white peppercorns
1 tbsp roasted coriander seeds (just heat in a wok without burning)
1 tsp roasted cumin seeds
1 tsp sea salt
1 tsp shrimp paste
Method
Either use a mortar to pound as described or process in a grinder.
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine