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Ingredients
  • 1 tsp. black peppercorns
  • 1 tsp. coriander seeds
  • 2 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced crosswise
  • 3 Tbsp. finely chopped peeled galangal
  • ¾ cup dried Thai chiles, torn or chopped into small pieces
  • 2 small Asian shallots or 1 medium shallot, coarsely chopped
  • 8 garlic cloves
  • 5 cilantro roots or 3 Tbsp. thinly sliced thick cilantro stems
  • 1 1" piece dried kaffir lime zest or 2 very thinly sliced kaffir lime leaves (optional)
  • 1 tsp. (or more) shrimp paste, preferably Thai
  • subheading: SPECIAL EQUIPMENT:
  • A large mortar and pestle
  • subheading: INGREDIENT INFO:
  • Prik haeng chiles can be found at most Asian markets and will often be labeled as dried Thai chiles or just dried chiles. Prik chee fah chiles are much harder to source; the next best equivalent is Mexican puya chiles.
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