This time I soaked the dried red chili peppers in some lime juice to soften them up a bit so that they could be ground into smaller pieces more easier. The curry paste keeps well in the freezer for a couple of months so you can freeze the extra paste in single serving amounts (one or two tablespoons) for easy use later on.
- 10 dried red chilies (toasted)
- 1 kaffir lime (or lime, juice and zest)
- 4 tablespoons shallots (chopped)
- 3 tablespoons garlic (chopped)
- 2 tablespoons galangal (or ginger, chopped)
- 2 tablespoons lemongrass (peeled, lower 2 inches)
- 1 tablespoon cilantro root
- 1 teaspoon white peppercorns (toasted and ground)
- 2 teaspoons coriander seeds (toasted and ground)
- 1 teaspoon cumin seeds (toasted and ground)
- 1 tablespoon shrimp paste
- Soak the dried red chilies in the lime juice for 30 minutes.
- Mash everything with a mortar and pestle or puree everything in a food processor.