¾ oz dried long hot red chili peppers (about 2 ½ inches)
1 x 1 1/2 inch piece (3/4 oz) galangal or ginger
peeled, sliced
2 lemongrass stalks
white part only, coarsely chopped
12 thick cilantro stems
washed
1 tsp roasted shrimp paste (Belacan)
optional
10 single fresh makrut (wild) lime leaves
stems removed, coarsely chopped
4 large shallots
peeled, coarsely chopped
12 cloves garlic
peeled
2 tsp flaky sea salt
⅓ cup rice bran or vegetable oil
Instructions
1Put the dried chilis in a heatproof bowl. Cover with boiling water and soak for 15-20 minutes until softened. Drain.
2Put the drained chilis, galangal, lemongrass, cilantro stems, shrimp paste, lime leaves, shallots, garlic and salt in the blender and secure the lid.
3MIX for 20 seconds until finely chopped, scraping down the side and stopping occasionally to use the tamper to press the ingredients into the blades.
4Add the oil and BLEND for 30-40 seconds until desired texture.
5Transfer the paste to a clean, sterilized glass jar. Cover with a thin layer of vegetable oil and secure the lid. The paste can be stored in the refrigerator for 2 weeks or frozen for 1 month.
6Use the CLEAN program to clean the blender.
Tip: Roasted shrimp paste can be found in Asian markets. If you can’t get roasted shrimp paste, purchase unroasted shrimp paste and roast it before using.
To roast: Wrap the shrimp paste in a piece of foil. Put on a small baking sheet and cook under a preheated broiler for 2 minutes each side. Allow to cool before unwrapping and using.