- 20 dried red chile pepper

- 1/4 cup coriander seeds

- 2 tablespoons cumin seeds

- 1 tablespoon black peppercorns

- 3 stalks lemongrass (bottom 2 inches on stalk only)

- 5 slices fresh galangal

- 4 fresh red chile peppers

- 8 garlic cloves

- 1/2 pound shallots, peeled

- 1 tablespoon kosher salad

- 3 tablespoons mam nem ground fish sauce

- 1 teaspoon sugar

- 2 bunches fresh coriander (root and stems only)

- Grated zest of 1 lime

- 1 cup fine peanut oil

- 2 teaspoons paprika

Over medium heat in a small skillet, toast the dread chiles, coriander seeds, cumin seeds, and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. 

Put the lemongrass, galangal, fresh chiles, garlic, shallots, salt, fish sauce, lemon juice, sugar, coriander, and lime zest in a food processor and grind to a paste. Add 1/4 cup of the peanut oil, the paprika, and the spice powder, and continue to blend. Remove the paste to a bowl and stir in the remaining 1/4 cup oil. Transfer to a jar and refrigerate. It will keep a week or so. 

Makes about 2 cups 

Sumber buku: Bruce cost, Big bowl noodles and rice, 2000