Toast the spices (coriander seeds, cumin seeds, and white peppercorns) over medium-low heat for 4-5 minutes
Crush the toasted spices in a mortar and pestle. Alternatively, use your food processor or high-speed blender to grind them.
Chop lemongrass stalks so they blend easily.
Combine the chopped lemon grass stalks with the crushed spices and the rest of the ingredients in a food processor or blender. Blitz to break down into crumbs and blend again until the ingredients form a paste, scraping the sides of the blender bowl as needed.
The paste can be stored in a glass container for up to a week in the fridge. Alternatively, freeze it into individual portions in an ice cube tray. Once the cubes are frozen, transfer them to a freezer-safe container and in the freezer for up to three months.Check the blog post for serving suggestions!