Red Thai Curry Paste

• 1/2 cup dried red chili peppers
• 1 tbsp shrimp paste
• 1 tbsp coriander seeds
• 1/2 cup chopped shallots
• 1/2 cup chopped garlic
• 1/4 cup chopped lemongrass, white stem only
• 1/4 cup chopped cilantro roots and stems
• 2 tbsp chopped ginger
• 6 None birds eye chili pepper, chopped
• 2 None kaffir lime leaves, chopped

1. Place dried chili peppers in a small bowl and cover with boiling water. Set aside 15 mins to soften.
2. Meanwhile, wrap shrimp paste in foil to make a flat packet. Place in a small, hot skillet with coriander seeds. Cook for 30 seconds to 1 min to toast and bring out flavor. Allow paste to cool.
3. Pound seeds well using a mortar and pestle.
4. Drain chili peppers, reserving 1 tbsp of water. Chop coarsely.
5. Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.
6. Transfer to a sterilized airtight jar. Store in refrigerator.

red chili peppers, shrimp, coriander seeds, shallots, garlic, chopped lemongrass, cilantro roots, ginger, chili pepper, lime

Taken from recipes-plus.com/api/v2.0/recipes/33775 (may not work)