Kaeng Khua Curry Paste

(Make 1 2 cup)
5 dried spur chilies, seeded and soaked until tender
1 teaspoon sea salt
1 teaspoon mature galangal, finely sliced
1 tablespoon lemongrass, sliced
20 cloves small garlic, peeled
2/3 cup shallot, sliced
1 teaspoon shrimp paste

In a mortar, finely pound the spur chili and salt together. Add the galangal and lemongrass, pounding well. Add the garlic, shallot and shrimp paste. Pound to a smooth paste.


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