10dried red Thai chilissoaked in warm water for an hour
1teaspoonminced fresh turmeric
5green onionswhite and light green parts chopped
4-8fresh Thai red “bird” chilis*
1red bell pepperstem and seeds removed
3stalks lemongrasstrimmed, sliced thinly
2tablespoonsfinely minced ginger
zest of 2 limes
Toast cumin, coriander seeds, and peppercorns in dry sauté pan until fragrant. Cool spices and grind spices finely in grinder.
Drain the dried chilies.
Add dried chilies, spices, green onions, salt, fresh chilies, bell pepper, garlic, lemongrass, ginger, lime zest and lime juice in a high-speed blender. Blend until a paste forms and it is very smooth.
*For a milder paste, use fewer fresh chilis and remove seeds