Ingredients
12 bird chiles, dried
11 cloves garlic, peeled
3 stalks lemongrass, tough outer layers removed, thinly sliced
1 shallot, medium, thinly sliced
1½ galangal, or ginger, peeled or thinly sliced
1 tbsp vegetable oil
6 cardamom pods, whole
6 whole cloves
1 cinnamon stick, (1-inch)
2 tbsp coriander seeds
2 tsp cumin seeds
½ cup cilantro root, and/or stems
¼ cup peanuts, salted, dry-roasted
½ tsp ground nutmeg
½ tsp ground turmeric
½ tsp kosher salt
Preparation
Preheat oven to 350 degrees F. Soak chiles in warm water in a small bowl for 15 minutes; drain and pat dry.
Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, for 6 to 8 minutes until fragrant and chiles are golden brown. Let the chile mixture cool.
Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat for about 2 minutes until fragrant; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.
Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.
Cover and chill.
