• Soak the dried chilli in warm water for 15–20 minutes until softened. Drain and squeeze out excess water.
• Place the Banana shallot, Garlic, Lemongrass, Galangal and Fresh ginger in a dry pan over medium heat. Cook for 3–4 minutes, turning occasionally, until lightly coloured and fragrant.
• Add the soaked chilli to a food processor and blend briefly.
• Add the cooked aromatics and Sea salt. Blend until finely chopped.
• Add the Ground turmeric, coriander, cumin, white pepper and Shrimp paste.
• Blend until a smooth paste forms, adding a small splash of water if required.
• Use immediately or store in an airtight container in the fridge for up to 3 days.

Chef Notes

• Dry cooking the aromatics removes excess moisture and gives the curry paste a deeper flavour.
• For a smoother paste, scrape down the sides of the food processor several times during blending.