1. Soak chilis in warm water to cover about 1 hour or until just softened. 2. Drain and discard water. 3. In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth. 4. Gradually add 1 to 2 tablespoons water to assist in the blending. 5. The paste should be smooth but not wet. 6. Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
