Step 1

Start by soaking the dried chilies in hot water for 10 minutes to re hydrate. Once done roughly chop and add to your mortar and pestle. For a milder curry paste remove the seeds and membrane.

Step 2

Next add in the fresh chillies and continue pounding away. Follow this with the galangal and lemongrass after roughly chopping them into small pieces.

Step 3

Then chop the coriander roots, shallots and garlic and add those in as well and keep smashing everything. Also zest the kafir lime and add that in.

Step 4

As everything starts to come together finally add in the white pepper powder and shrimp paste.

Step 5

Store in the fridge or freeze it.

Step 6

Alternatively you can just put everything in a grinder/food processor with a tablespoon or two of water and blitz it.