Start by grinding the dried chilies, coriander seeds, cumin seeds, white peppercorns, and salt in a coffee grinder until you achieve a fine powder. Set aside.

In the same grinder, pulse the roasted peanuts until they are fine but not oily. You want a crumbly texture.

If using a mortar and pestle, pound the lemongrass, galangal, makrut lime zest, and cilantro roots into a fine paste. Then add shallots and garlic, pounding until well mixed.

Mix the ground chili mixture with the peanut paste, ensuring everything is well combined.

Alternatively, use an immersion blender to combine the fresh ingredients before adding the chili mix and peanuts.

Use the paste immediately or store in an airtight container in the fridge for up to 3 days. It can also be frozen in ice cube trays for future meals.