Ingredients
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp SIDS SALT & PEPPER
10 large dried chillies, soaked then fine chopped
1 tsp grated galangal
1 stalk lemongrass, white part only, fine chopped
Rind of ¼ kaffir lime, finely chopped
6 coriander roots, washed, finely chopped
2 shallots, finely chopped
4 cloves garlic, crushed
2 tsp shrimp paste
8 red birdseye chillies, seeded
Directions
Place cumin and coriander in a small frying pan and dry roast over medium heat for 2 minutes until fragrant. Remove from heat and cool to room temperature.
Using a pestle and mortar, grind roasted spices until a fine powder forms. Add SIDS SALT & PEPPER and the remaining ingredients then pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add ¼ cup water and, using a hand-held blender, blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.
