Lightly roast the coriander seeds, cumin seeds and peppercorns in a dry heavy-based pan, then grind to a powder in a coffee or spice grinder. Pound the chillies, lemongrass, galangal, shallots, garlic, coriander roots, turmeric, lime zest and shrimp paste in a mortar with a pestle.
Pass all the ground and pounded ingredients through a mincer twice. Or use a blender to process until smooth, adding
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