2piecesdried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง)
1slicegalangal (ข่า)very thin slice
Instructions
In a wok, over very low heat, roast the rice together with kaffir lime leaves, fresh galangal, and dried chili.
Constantly stirring, continue to roast until the rice is lightly golden and the aromatics have dried up.
Let the rice cool to room temperature. Transfer the rice and the aromatics to a mortar and pestle and grind it into a fine sand-like texture, using the pestle in a round circular motion.