Makes: About 1 Cup (216 G)

• ▢ 4 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
• ▢ 2 dried guajillo chilies soaked, seeded and finely chopped
• ▢ 2 tbsp 30 ml canola oil
• ▢ 1 stalk lemongrass base and 3 inches (8 cm) of the tops removed and finely chopped 2-inch (5-cm) piece galanga, skin on and finely chopped
• ▢ 3 cloves garlic peeled and finely chopped
• ▢ ¼ cup 40 g finely chopped shallots
• ▢ 1 tsp shrimp paste
• ▢ 2 kaffir lime leaves finely chopped
• ▢ 1 dried bay leaf
• ▢ 2 tsp 10 ml Thai tamarind concentrate
• ▢ ¼ tsp ground cumin
• ▢ ¼ tsp cinnamon
• ▢ ¼ tsp ground cardamom
• ▢ ¼ tsp nutmeg
• ▢ 1 tbsp 15 g white sugar
• ▢ Water as needed