Preparation of Chilli Paste

1. In a small skillet, combine chillies, peppercorns, cumin seeds, paprika, and shrimp paste and stir over medium heat until fragrant, 30-60 seconds.

.

2.  Remove from heat and let cool. Transfer to a food processor.

3. Add remaining ingredients and process to a smooth paste.

4. Spoon into a sterilized jar and seal. Store in refrigerator for up to 3 weeks.



Dried Red Chillies: Includes large or small chillies. Sold in Asian stores in bags or packets.

   


Thai chilli, green: Also known as Thai dragon chilli. Medium-hot chilli, grows up to 1 ½ inches (4 cm) long. Commonly used fresh in Asian cooking. Slightly milder green Anaheim chilli pepper may be substituted.

  Thai chilli, red: The ripe counterpart to the Thai green chilli is also medium-hot and up to 1 ½ inches (4 cm) long. Red Anaheim chilli pepper may be substituted.