Jungle Curry Paste

(Make 1 cup)
5 dried spur chilies, seeded and soaked until tender
30 grams dried hot chilies
20 fresh hot chilies, assorted colors
1 teaspoon sea salt
1 1/2 tablespoons mature galangal, finely sliced
3 stalks lemongrass, sliced
2 teaspoons kaffir lime rind, finely sliced
60 grams small garlic, peeled
1/4 cup shallot, sliced
1 teaspoon black peppercorns
1 tablespoon shrimp paste

ln a mortar, finely pound three kinds of chili and salt together. Pound finely. Add the galangal, lemongrass and kaffir lime rind, pounding well. Add the garlic, shallot, black peppercorns and Shrimp paste. Continue pounding to a smooth paste.


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