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Process chili, garlic, lemongrass, shallots, galangal, cilantro root, lime leaf, and ground white pepper in a food processor until smooth, adding just enough water to make a paste. Add coriander, nutmeg and cumin. Process to combine. Wrap shrimp paste in foil and cook in a dry skillet on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.
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Dried red chili base — Thai red curries, marinades, soups
Thai galangal paste — tom kha, curry paste, instant aromatic
Convenient lemongrass paste — no bruising needed, instant curry depth
Frozen galangal — instant aromatic for tom kha, curry paste
The definitive Thai food encyclopedia — history, technique, 650 pages
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Dried red chili base — Thai red curries, marinades, soups
Thai galangal paste — tom kha, curry paste, instant aromatic
Convenient lemongrass paste — no bruising needed, instant curry depth
Frozen galangal — instant aromatic for tom kha, curry paste
The definitive Thai food encyclopedia — history, technique, 650 pages