- 12 dried red chiles, such as piquins, stems and seeds removed
- 2 tablespoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 3 stalks fresh lemongrass
- 6 shallots
- 8 cloves garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mace
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1 tablespoon shrimp paste (available in Asian markets)
- 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste
- Place the chiles in a bowl and cover with very hot water. Allow the chiles to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.
- Heat a heavy skillet over high heat, add the cumin, coriander, cloves, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they don’t burn. Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
- Trim the stalks of the lemongrass to about 3 inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.
- Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
- Refrigerate the paste for up to 1 month, or freeze for 4 months.