Ingredients

• ½ cup small dried hot red chiles such as Thai Bird or Chiles de Arbol
• 1 large dried red New Mexico Chile
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 5 whole black peppercorns
• 3 stalks lemongrass
• ¼ cup chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh or frozen galangal or ginger
• 1 tablespoon coarsely chopped cilantro root or cilantro stems and leaves
• 1 teaspoon finely shopped dried wild lime peel or lime zest
• 1 teaspoon kosher salt
• 1 teaspoon shrimp paste

Instructions

1. Open the chilies, break off their stems and shake out and discard the seeds. Break the pods into pieces. Combine the chili pieces in a medium bowl and add warm water to cover. Set aside to soak for 30 minutes.
2. Put the coriander seeds in a small dry skillet over medium heat. Cook, shaking the pan until they darken to a golden brown color and become fragrant, 2 to 3 minutes. Transfer to a small plate.
3. Let the skillet cool for a few minutes and then toast the cumin seeds in the same way until nicely browned and fragrant, 1 to 2 minutes. Transfer to the plate with the coriander seeds.
4. Put the coriander, cumin and peppercorns in a small spice grinder and finely grind. Transfer to a plate and set aside.
5. Chop off and discard the grassy tops of the lemongrass, leaving about 4 inches including the rounded base and root end. Discard any dry or discolored outer leaves and trim off the root end to leave a smooth base just under the plump bulb. Slice crosswise into thin rounds and then shop coarsely. Transfer to medium bowl.
6. Drain the chilies well and add them to the bowl of chopped lemongrass along with the shallots, garlic, galangal, cilantro root, dried lime peel or lime zest, salt and shrimp paste. Add the ground spices and stir gently to combine.
7. Transfer to a food processor, add 1 or 2 tablespoons cold water and process to an almost smooth paste. If the paste hasn’t come together, add more water 1 tablespoon at a time. Scrape the paste into a jar, cover tightly and refrigerate for up to 5 days or freeze in 1 to 2 tablespoon size portions for up to 1 month.

Comments: A food processor works fine for this curry. This paste will have a softer texture then the fudge-textured curry pastes you find in stores because of the water that helps the blades