Makes: About 1 Cup (288 G)

• ▢ 4 –6 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
• ▢ 2 dried guajillo chilies soaked, seeded and finely chopped
• ▢ ⅓ cup 55 g finely chopped shallots
• ▢ 2 stalks lemongrass base and 3 inches (8 cm) of the tops removed and finely
• ▢ 2- inch 5-cm piece galanga, skin on and finely chopped
• ▢ 3 cloves garlic peeled and finely chopped
• ▢ 1 tsp shrimp paste
• ▢ 2 kaffir lime leaves minced
• ▢ ¼ tsp ground cumin
• ▢ ¼ tsp ground coriander
• ▢ Water as needed