10 dried red chilies, soaked and drained
2 fresh red chilies
2 shallots, chopped
4 cloves garlic
1 stalk lemongrass, thinly sliced
1-inch piece galangal, sliced
1 teaspoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon white peppercorns
1 teaspoon shrimp paste
1 teaspoon salt
1 teaspoon kaffir lime zest or 2 kaffir lime leaves, finely sliced
1 tablespoon vegetable oil, as needed
Pound or blend the chilies, shallots, garlic, lemongrass, galangal, coriander seeds, cumin seeds, peppercorns, shrimp paste, salt, and kaffir lime zest or leaves until smooth
Add oil as needed to help form a paste
Store in an airtight container in the refrigerator