In separate bowls cover dried chilli and raw cashews with boiling hot water for 1 hr to soften.
Roughly chop remaining fresh ingredients and put them all, including spices and oil in the meat grinder to be minced.
* Refer to Tips
If you don't have a meat grinder, a high speed blender will work fine.
You can repeat the process again, if you want a finer paste. Otherwise paste can be used immediately or stored in the fridge for up to 3 months in a sterilised jar or 1 year in the freezer.
* I normally use the largest hole setting first to mince the ingredients and then repeat the process on a smaller setting.
This way the mincer won't have to struggle as much to try and chop and squeeze all those ingredients through the smaller holes.
By repeating the process also helps extracts more of those important juices out of your fresh ingredients.
If you are using the meat grinder, you will find woody hard bits, left behind. These are the exhausted ingredients and can be discarded as we've extracted all the goodness out.
If you don't have a meat grinder, a high speed blender or food processor will work fine. The taste will be slightly different and you may find a more fibrous texture.
You can also, give the blended paste a final pound with a mortar and pestle to give you a smoother, silkier texture.
Asian Shallots, are smaller in size, darker in colour and stronger in flavour compared to normal shallots. These can be found in your local Asian grocer.
Normal shallots can be used if that's easier.
Lemongrass stalks - You will only need roughly 10-12cm of the bottom of the stalk as this part is where all the flavours are kept. You can discard the top part in the compost.
Recipe makes roughly 350g
*Nutrition information is approximate and is meant as a guide only*