6 Thai chiles, minced (remove the seeds and ribs to minimize the heat) 1 jalapeno pepper, seeds removed and minced 1/2 teaspoon kosher salt 2 tablespoons minced lemongrass 1 tablespoon minced galangal 1 teaspoon minced kaffir lime rind 1 minced kaffir lime leaf 2 tablespoons minced shallots 1/3 coriander root 2 tablespoons minced garlic cloves 1/4 teaspoon whole white peppercorns 1 teaspoon coriander seeds 1 1/2 teaspoons turmeric powder 1 teaspoon cumin powder 1/2 teaspoon shrimp paste

Step 1 1. Using a mortar and pestle, pound the Thai and jalapeno chiles and the salt until the chiles are reduced to a thick paste. Add the minced lemongrass, galangal, lime rind and leaf, shallots, coriander root and garlic, pounding to a smooth paste. Set aside.

Step 2 2. Pound the white peppercorns and coriander seeds until powdered, then add the turmeric and cumin powders, pounding until well-mixed.

Step 33. Add back the wet ingredients to the mortar, and thoroughly combine the wet and dry. Add the shrimp paste, pounding again to form the curry paste.

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