Step 1

Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water.

Step 2

Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.

Step 3

Once the chilies have finished soaking, drain the water off and add them to the food processor.

Step 4

Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.

Step 5

Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.