Drain the soaked dried chilli and squeeze out any excess water.

Using a pestle and mortar, pound the chilli with the sea salt into a rough paste, taking care not to splash into your eyes.

Add the banana shallot, garlic, galangal, lemongrass, cardamom seeds, cinnamon powder, cloves, coriander powder, cumin powder, white peppercorns and shrimp paste.

Continue pounding until a fine, fragrant paste forms.

For a longer shelf life, cook the curry paste in a little vegetable oil until aromatic. Transfer to a sterilised jar and refrigerate for up to 3 months.