Pound all the ingredients in a pestle and mortar to fine paste or use your stick blender.
The paste can be kept in an airtight container for two weeks in the refrigerator or one month in the freezer. If you would like to preserve it longer, add extra salt as this is a traditional Thai way of preserving food. Makes 85 grams.The traditional recipe requires galangal, shallots and lime zest but
have been replaced with ginger, spring onions and lemon zest.
For a vegetarian version, omit the shrimp paste.
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