Red Curry Paste

• 10 -12 hot dried red chilies (of the long cayenne variety)
• 5 garlic cloves, peeled and chopped
• 1 tablespoon fresh lemongrass, that has been thinly sliced crossways
• 3 slices galangal (thin slices, fresh or frozen) or 3 slices ginger (thin slices, fresh or frozen)
• 1 slice fresh kaffir lime rind (I've never used it)
• 6 -8 coriander roots, washed well and coarsely chopped
• fresh ground white pepper
• 1/4 teaspoon shrimp paste, chopped or 1/4 teaspoon anchovy, from a can chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons bright red paprika

1. Soak the 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.

red chilies, garlic, fresh lemongrass, ginger, lime rind, coriander roots, fresh ground white pepper, shrimp paste, ground cumin, ground coriander, bright red paprika

Taken from www.food.com/recipe/red-curry-paste-133926 (may not work)