Panang Curry Paste

• 2 dried arbol chiles, stemmed (or other)
• 2 dried guajillo chilies, stemmed (or other)
• 2 fresh lemongrass, stalks bottom 4-inch only thinly sliced
• 3 tablespoons roasted peanuts
• 2 tablespoons chopped peeled fresh galangal (or frozen, thawed or ginger)
• 6 kaffir lime leaves, finely chopped (fresh or frozen or a bit of lemon juice and rind)
• 1 large shallot, chopped (or onion)
• 4 garlic cloves, chopped
• 2 fresh serrano chilies, chopped (or other hot chile)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fresh ground black pepper

1. Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes.
2. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms.
3. Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.

arbol chiles, guajillo chilies, fresh lemongrass, peanuts, fresh galangal, lime, shallot, garlic, serrano chilies, ground coriander, kosher salt, ground cumin, fresh ground black pepper

Taken from www.food.com/recipe/panang-curry-paste-466581 (may not work)