1. Soak chiles briefly in warm water till they begin to soften, then drain. 2. Remove stems from chiles and chop into pieces; set aside. 3. Place coriander seed in a small skillet over low heat and heat, swirling the pan, until the seeds are fragrant and toasty; remove from heat and set aside. 4. In a food processor, place the shallots, lemongrass, garlic, galanga, kaffir lime leaves, cilantro, chopped chiles, coriander seed, salt, cinnamon, nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp oil. 5. Process till fairly smooth and even colored, adding some more of the oil as necessary to keep blades moving. 6. Store in an airtight container under refrigeration; can be frozen, as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
