MAKES 2 CUPS

10 fresh red jalapeño chiles, chopped (wear gloves)

3 small shallots, peeled and cut in half

5 garlic cloves, peeled

1 three-inch piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric

1 one-inch piece fresh ginger, peeled and sliced

10 whole candlenuts, crushed, or 10 macadamia nuts

1 tomato, cut in half, seeded and sliced

2 teaspoons shrimp paste toasted at 350 degrees for 15 minutes

1 teaspoon coriander seeds, crushed

2 teaspoons salt, or to taste

1/3 cup vegetable oil

4 stalks fresh lemongrass, bottom part only, bruised

Combine first 10 ingredients in a food processor and grind into paste, using a little water if you need to facilitate the blending.Heat oil in wok or skillet over medium heat. Carefully pour in the ground paste and add the lemongrass to the pan. Simmer over medium low heat, stirring occasionally to make sure the spice paste is not sticking, until all the water is evaporated, 25-30 minutes. The paste is cooked when the oils have separated on the surface, yellowish orange and fragrant.

Taste the spice paste for salt and tweak to your liking. Remove from heat and set aside to cool before using. Store in the refrigerator for up to 1 week or freeze for up to 3 months.Note: Candlenuts must be cooked before eating.