To start the paste, boil the peanuts until very soft. This should take about 45 minutes at a gentle boil.
Remove the seeds from the chilies, leaving a few seeds in if you like more heat. Soak the chilies in a pot of hot water for about 15 minutes.
Add a bit of water to the peanuts, if needed, as the water will boil down quite a bit. In the meantime, toast the cumin, coriander and mace/nutmeg, and set aside to cool.
When the chilies are soft, drain and squeeze out the excess water. Finely chop and set aside. Once the peanuts are soft, drain and set aside to cool completely.
Remove the outer skin and finely chop the galangal. Mince the bottom, white part of the lemongrass. Next, finely chop the garlic, shallot and the root of the coriander. Lastly, zest the kaffir lime, and measure the shrimp paste.
- 4 tbsp unsalted, raw peanuts (optional)
- 10 dried, long, red chilies
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp mace (or 1/4 piece of nutmeg, coarsely pounded)
- 1 1/2 tbsp galangal
- 2 tbsp lemongrass
- 2 tbsp garlic
- 3 tbsp shallots
- 1 tbsp coriander root
- 1 tsp kaffir lime zest
- 1/4 tsp shrimp paste (or to taste, optional)