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Ingredients
US|METRIC
1 SERVINGS
- 1 tsp. black peppercorns
- 1 tsp. coriander seeds
- 2 lemongrass stalks (trimmed, tough outer layers removed, thinly sliced crosswise)
- 3 Tbsp. galangal (finely chopped peeled)
- 3/4 cup dried Thai chiles (torn or chopped into small pieces)
- 2 shallots (small Asian, or 1 medium shallot, coarsely chopped)
- 8 garlic cloves
- 5 cilantro roots (or 3 Tbsp. thinly sliced thick cilantro stems)
- 1 piece lime zest (dried kaffir, or 2 very thinly sliced kaffir lime leaves, optional)
- 1 tsp. shrimp paste (or more, preferably Thai)
- chiles (Prik haeng, can be found at most Asian markets and will often be labeled as dried Thai chiles or just dried chiles. Prik chee fah chiles are much harder to source; the next best equivalent is Mexican puya chiles.)
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