If your spice tolerance isn't super high, remove the seeds and pith from some or all of the spicy chilies and finely chop them. Tip: Wear gloves or wash your hands after handling chilies to avoid irritation.

If using a mortar and pestle, grind the coriander, cumin, and white peppercorns into a powder, and set aside. Use a spice grinder for a quicker method if preferred.

Add the chopped chilies and coarse salt to the mortar. Pound until the chilies are mostly fine. If the mixture becomes too wet, add the dry spices back in to help absorb moisture.

Toss in the julienned basil and continue to pound into a fine paste.

Add the sliced lemongrass, chopped galangal, makrut lime zest, and cilantro roots to the mortar, and pound until everything is a smooth paste.

Add the shallots, garlic, and any remaining dry spices. Pound until it all comes together.

Finally, add the shrimp paste and pound well to incorporate everything.