1 tsp coriander seeds
1 tsp cumin seeds
6 white peppercorns or use white pepper – ½ tsp
2 tsp shrimp paste (see note) (belacan)
1/4 tsp ground turmeric
6-7 coriander roots + stalks, thoroughly cleaned and scraped, roughly chopped
2-3 lemongrass stems (pale part only), roughly chopped
4-5cm piece of galangal peeled and chopped in half
8-10 small green or 3 long green chillies, (or a mix), seeds removed and chopped
4 kaffir lime leaves (see note), spine removed, roughly chopped,
plus zest of 2 kaffir limes or extra leaves
4 Asian red eschalots, roughly chopped
5-6 garlic cloves, roughly chopped
For at the end: 30g vegetable oil
The variation in ingredient amounts is because of the possible size variation.
1. Wrap shrimp paste in a square of foil. Toast with coriander and cumin seeds with the pepper for 6 mins 100 degrees, reverse speed 2. Remove the foil wrapped shrimp paste and set aside.
2. Cool seeds slightly. Grind for 2 mins speed 10.
3. Add remaining ingredients, including the shrimp paste removed from foil, but not the oil yet. Blend to a paste by mincing for 30 secs speed 8-9. Stop every 10 seconds and scrape down. Blend on speed 4 while you allow the oil to drip through the MC.
4. Store in an airtight container in the fridge for up to 2 weeks. Or flatten in a zip lock bag and freeze. Break off 2-3 tablespoons worth when you are making your curries.
To be honest, I had it all blending at speed 7 while I kept chopping and adding ingredients, then turned it up to speed 9 at the end. I did a double quantity and the TM pureed that amount really well.