5 long dry Thai chillies soaked in water
5 Thai red shallots
10 Thai little garlic cloves or 5 normal
1 tsp galangal chopped
1 tbsp lemongrass, thinly sliced
1 tsp kaffir zest, chopped
2 tsp coriander root chopped
5 white peppercorns
1 tbsp white cardamons roasted
1 tsp caraway roasted
1 tsp shrimp paste ( Gra-pi)
1 tsp rock salt
Put cardamons, caraway seeds and white peppercorns in a pestle and mortar. Pound until well combined and remove into a bowl.
Drain the chillies and roughly chop.
In the same pestle and mortar, pound together dry chillies and salt.Add galangal, lemongrass, kaffir zest and coriander roots.
Add garlics, shallots. Grind well before adding salt and shrimp paste.Pound together until smooth.