Remove the seeds from the chiles, remove the peel from the ginger and laos and chop the whole thing.
The hard ingredients must go in at the beginning, until the whole is finely ground, then the soft. Prepare everything until a puree is formed.
Heat oil strongly in a saucepan, add the paste and make it over medium heat for about 5 minutes until it gets a light browning. Set aside to cool.
The spice paste can also be made in larger quantities and frozen in portions.
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