Toast coriander, peppercorns, and cumin in a skillet over medium heat until light brown. Transfer to a bowl and allow to cool completely.
Slice shallots, garlic, lemongrass, galangal, and cilantro roots into small pieces.
Zest the kaffir lim until you have about a tablespoon.
First grind the spices into a powder with a mortar and pestle or a spice grinder. Hard and dry ingredients should be ground first followed by the wet ingredients.You can use a mortar and pestle for the whole process but I used a food processor once I had finished grinding the spices. Pulse until all the ingredients are a fine paste.