Makes: About 1 Cup (336 G)

• ▢ 3 –4 fresh red Fresno or jalapeño chilies stemmed and finely chopped 4 dried chilies de arbol or Japones chilies, soaked and finely chopped
• ▢ 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
• ▢ 1- inch 3-cm piece galanga, skin on and finely chopped
• ▢ 3 cloves garlic finely chopped
• ▢ ½ cup 80 g finely chopped shallots
• ▢ 2 tsp 10 g shrimp paste
• ▢ 2 kaffir lime leaves finely chopped
• ▢ ¼ tsp ground black pepper
• ▢ Water as needed