Phrik Khing Curry Paste

All content and photography by Michael Parlapiano

Makes about 1 1/2 cups

          6           Guajillo chiles, dried (mild and fruity).
          1 t         Shrimp paste, wrapped in double layer of aluminum foil
          1 t         Whole black peppercorns
       1/2 t         Salt
       1/2 t         Kaffir lime peel or domestic lime peel
       1 stk        Lemongrass, trimmed and finely sliced
    1 1/2 t        Galangal, or common ginger, minced
       1/4          Garlic
       1/2 C       Shallots

1. Stem the chilies and shake out most of the seeds. Cut the chilies in half lengthwise and remove any tough, dried ribs. Cut them crosswise into 3/4-inch pieces and put in a bowl. Cover with water and soak for 30 minutes. Set a small skillet on medium heat. Place the foil-wrapped shrimp paste in the skilled and cook for about 5 minutes, until aromatic, turning the packet over once or twice. Remove the packet from the skillet and set aside to cool.
2. Put the peppercorns in a large, heavy mortar and grind them to a powder. Transfer ground pepper to the bowl of a food processor. Add the salt.
3. Combine the minced lime peel, lemongrass and ginger in the mortar and pound for a minute to break down the fibers. Pound the garlic and shallots in the mortar just until crushed and transfer to the food processor. Unwrap the shrimp paste and add it to the food processor. Drain the chilies, reserving about 1/2 cup of the soaking liquid. Add the chilies to the food processor.
4. Process the ingredients until a rich, moist paste forms, stopping occasionally to scrape down the sides of the work bowl. Add a few tablespoons of the chili-soaking liquid now and then, if needed to ease the grinding.

Stir-fry the paste, some meat and a few handfuls of seasonal vegetables, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice.

Will freeze or keep for a  up to a month in the fridge.