3 Tbsp thinly sliced lemongrass, from white/yellow bit only
1 ½ Tbsp finely chopped galangal
2 tsp zest of half a lime
2 coriander or 4 stems, finely chopped
3 Tbsp finely chopped shallots
2 Tbsp finely chopped garlic
1 tsp fermented shrimp paste (bluchen)
Method:
Using a mortar and pestle:
Grind the dry spices into a powder, then remove and set aside.
Add all of the chilies and salt to the mortar and pound until mostly fine; if at any point the mixture feels too wet and slippery, add the dry spices to absorb excess moisture.
Add the Thai basil leaves and pound into a fine paste.
Add the lemongrass, galangal, makrut lime zest, and cilantro roots; pound into a fine paste.
Add the shallots, garlic, and any remaining dry spices and pound into a fine paste.