Step 1

Remove the stems and seeds of the chilis then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dry the chilis and use a kitchen scissors to cut the soaked chilis into 1-inch pieces, and place them in the mortar.

Step 2

On a small skillet, toast white peppercorn, coriander, cumin and fennel seeds on medium heat until fragrant. One you hear a few seeds popping from the pan, turn the heat off and remove from the pan, let cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.

Step 3

Add all the ingredients into a small food processor and blend until your paste is smooth.  Add a very tiny amount of water if your paste is too dry. You shouldn't need to, but don't use more than two tablespoon for the recipe.

Step 4

Remove the paste for use. Done! Store unused paste in a glass jar, in the fridge for up to 10 days, and the freezer for up to 3-4 months.

Step 5

Remove the stems and seeds of the chilis then soak all the chilis in warm water for 15-20 minutes or until soft. Or microwave the chilis with water on high for 3 minutes. Carefully drain the hot liquid, pat dry the chilis and use a kitchen scissors to cut the soaked chilis into 1-inch pieces, and place them in the mortar.

Step 6

On a small skillet, toast white peppercorn, coriander, cumin and fennel seeds on medium heat until fragrant. One you hear a few seeds popping from the pan, turn the heat off and remove from the pan, let cool. Once cooled, use a spice grinder to turn it into powder. Set aside for pounding in a minute.

Step 7

Add the chilis and salt into a mortar and pestle and pound into a paste.

Step 8

Add galangal, lemongrass and kaffir lime zest, keep on pounding!

Step 9

Add garlic and shallot, you guess it, pound pound pound into a paste. (;

Step 10

Add turmeric and the ground toasted spices, keep going, almost done!

Step 11

Last one, add the shrimp paste and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Refrigerate for up to 10 days. Refrigerate for up to 10 days. You can freeze the paste for up to 4-6 months.