Easy Vs Traditional Way

hot-thai-kitchen.com

Michael grosman

¾ ounce ( 20 g) mild dried red chilies, such as guajillo or puya, cut in ½-inch chunks

½ ounce ( 10 g) spicy dried red chilies, such as Thai or arbol chilies, cut in ½-inch chunks (see note 1)

½ teaspoon ( 2.5 ml) white peppercorns

1 teaspoon ( 5 ml) coarse salt (see note 2)

1 stalk lemongrass, bottom half only, thinly sliced

2 tablespoons ( 15 g) finely chopped galangal

4 cilantro roots, or 10 to 12 cilantro stems, chopped

2 teaspoons ( 10 ml) chopped makrut lime zest (see note 3)

6 cloves (30 g) garlic, chopped

½ cup ( 70 g) chopped shallots

2 teaspoons ( 10 ml) fermented shrimp paste, if vegan sub miso

OPTIONAL SPICES

2 teaspoons ( 10 ml ) coriander seeds, toasted

1 teaspoon ( 5 ml ) cumin seeds, toasted

Directions at hot-thai-kitchen.com

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