Step 1

Take the turmeric root, galangal, and shallots, and dice them all into small pieces. Doesn’t need to be too small or evenly cut, this is just going to make it easier to pound. Set them all aside on a plate.

Step 2

For the lemongrass, first remove two or three of the outermost layers (the outer layers of the lemongrass are tough and not flavorful). Start from the bottom (thicker side) of the stalk and cut off the end, and then slice it into thin slivers, about half the way to the top. Toss out the top half of the lemongrass stalk as its not flavorful and it’s tough also. Set it aside.

Step 3

Take your kaffir lime and carefully slice off the outer green bumpy skin. You want to slice only the outer green skin, without getting the white pith. Cut the green skin off about half of the lime.

Step 4

Using a mortar and pestle, start pounding the dry Thai chilies first. They might be a little bouncy as they are dry, but the more you keep on pounding them, the more they will loosen up and their oils will start to form.

Step 5

Once you’ve pounded the dry chilies for about 10 minutes, add the fresh Thai bird chilies - you can add the stem and all. This may help add some moisture to your curry paste. Keep pounding, maybe for about 15 minutes or so, until the chilies are broken down.

Step 6

Start adding pieces of turmeric, garlic, and shallots to your curry paste, and keep on pounding and pounding. If your mortar and pestle isn’t big enough, you may need to put some of your paste into a separate bowl and do a couple batches.

Step 7

Gradually add in all the lemongrass and the kaffir lime peel and keep on pounding. It took me over an hour to pound this southern Thai curry paste. You don’t want any chunks, and you want to fully release the oils of all the ingredients - that’s when you’re going to get the best flavor out of your paste.

Step 8

Your curry paste should be a nice oily buttery consistency and quite smooth when you're done. Then add the black peppercorns, and salt, and keep pounding until the peppercorns are completely pounded in. Keep on pounding until you have a beautiful pasty blob.

Step 9

The final step is to add the shrimp paste. Pound it slowly, more mashing it into the paste. It should get quite a bit stickier and dryer with the addition of the shrimp paste. Once the shrimp paste is fully mixed in, your curry paste is ready.