Instructions: This is a paste for a dry chili

Prepare the dried red chiles. See recipe "prik kaeng phet".

Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use.

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