Rica-Rica Chili Paste

Ingredients

• 12 large red chiles (such as cayenne or Fresno), stemmed
• 6 bird's eye chiles, stemmed
• 8 shallots, peeled
• 6 cloves garlic, peeled
• 1 tablespoon terasi (toasted shrimp paste)
• 2 candlenuts (or macadamia nuts)
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/3 cup vegetable oil
• 2 kaffir lime leaves, torn
• 2 lemongrass stalks, bruised and tied in a knot
• 1 tablespoon palm sugar, grated
• 1 teaspoon salt
• 2 tablespoons lime juice

Method

1. 1

   Soak the large red chiles and bird's eye chiles in hot water for 10 minutes to soften, then drain.

   10:00 · Soak chiles
2. 2

   In a dry skillet over medium heat, toast the terasi shrimp paste for 1 to 2 minutes until fragrant and crumbly, breaking it up with a spoon.

   1:00 · Toast shrimp paste
3. 3

   Combine the drained chiles, shallots, garlic, toasted terasi, candlenuts, turmeric, and ginger in a food processor and blend into a coarse, slightly chunky paste, scraping down the sides as needed.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

5. 5

   Add the chili paste to the hot oil and fry, stirring frequently, for 10 to 12 minutes until the raw edge is gone, the paste darkens slightly, and the oil separates visibly at the edges.

   10:00 · Fry chili paste
6. 6

   Add the kaffir lime leaves and lemongrass, stirring to combine, and cook for 2 minutes to release their aroma into the oil.

   2:00 · Cook aromatics
7. 7

   Stir in the palm sugar and salt, cooking for another 1 to 2 minutes until the sugar dissolves and the paste turns glossy.

   1:00 · Dissolve sugar
8. 8

   Remove from heat, discard the lemongrass stalks, and stir in the lime juice.

9. 9

   Let the paste cool completely to room temperature before transferring to a clean jar.

10. 10

    Store the paste covered in the refrigerator for up to 2 weeks, using it as a base for stir-fried seafood, chicken, or vegetables.