Red curry paste

Ingredients:

• 1/2 cup small dried chili peppers, seeded and coarsely chopped
• 10 black peppercorns
• 1 tbsp toasted coriander seeds
• 1 teaspoon toasted cumin seeds
• 2 stalks fresh lemongrass
• 1/4 cup coarsely chopped fresh cilantro root or leaves with stems
• 2 tablespoons finely chopped, peeled fresh galangal or ginger
• 1 teaspoon finely grated zest of wild or domestic lime
• 2 tablespoons coarsely chopped garlic
• 1/4 cup coarsely chopped shallot
• 2 tsp shrimp paste
• 1 teaspoon of salt

Preparation:

1. Place the chili peppers in a small bowl of warm water and soak for 20 minutes. Combine the peppercorns, coriander seeds, and cumin seeds in a mortar and pestle and grind into a powder, or use a spice grinder.
2. Trim the grassy tops and tough roots from the lemongrass, then finely chop the stems. Place the lemongrass, cilantro, galangal, and lime zest in a mortar and mash. Add the garlic and shallots and mash until a wet paste forms, about 5 minutes.
   
   Strain the peppers and add them to the paste in a mortar. Add the spices, shrimp paste, and salt and grind well. Transfer the paste to a jar, seal tightly, and store in the refrigerator.
   Exit: 1 tbsp.