MAKES: ABOUT 1 CUP (288 G)

• ▢ 2 –4 dried guajillo chilies soaked, seeded and finely chopped
• ▢ 3 cloves garlic
• ▢ 1 stalk lemongrass
• ▢ 2- inch 5-cm piece galanga, skin on and finely chopped
• ▢ ¼ cup 40 g finely chopped shallots
• ▢ 1 tsp shrimp paste
• ▢ 2 kaffir lime leaves
• ▢ ¼ tsp ground cumin
• ▢ 1½ tbsp 18 g turmeric powder
• ▢ ¼ tsp ground cardamom
• ▢ ¼ tsp fennel seed
• ▢ Water as needed