Yellow Curry Paste

• 7 dried hot red chilies (long ones of the cayenne variety)
• 5 ounces shallots, chopped (140g)
• 1 tablespoon fresh lemongrass, that has been thinly sliced crossways
• 10 garlic cloves, peeled and chopped (10 if small or 5 if large)
• 1 inch piece fresh ginger, peeled and chopped (2 1/2cm)
• 1/2 teaspoon white pepper powder
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon shrimp paste, chopped or 3 anchovies, from a can chopped
• 1/2 teaspoon ground turmeric

1. Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.)
2. Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed.
3. Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
4. What you do not use immediately should be refrigerated or frozen.

chilies, shallots, fresh lemongrass, garlic, fresh ginger, white pepper, curry powder, ground cumin, ground coriander, ground cinnamon, shrimp paste, ground turmeric

Taken from www.food.com/recipe/yellow-curry-paste-135878 (may not work)