Thai Red Curry Paste

• 5 None long red chilis, seeded, chopped
• 6 clove garlic, chopped
• 1 stalk lemongrass, finely sliced
• 4 None shallots, chopped
• 2 None medium pieces galangal, peeled, chopped
• 1 tbsp chopped cilantro root
• 1 None fresh kaffir lime leaf
• 1 tsp ground white pepper
• 1 tsp ground coriander, toasted
• 1 tsp ground nutmeg
• 1/2 tsp cumin seeds, toasted
• 1 tsp shrimp paste
• 2 tbsp peanuts

1. Process chili, garlic, lemongrass, shallots, galangal, cilantro root, lime leaf, and ground white pepper in a food processor until smooth, adding just enough water to make a paste.
2. Add coriander, nutmeg and cumin. Process to combine.
3. Wrap shrimp paste in foil and cook in a dry skillet on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.

long red chilis, clove garlic, stalk lemongrass, shallots, galangal, cilantro root, fresh kaffir lime leaf, ground white pepper, ground coriander, ground nutmeg, cumin seeds, shrimp, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/26798 (may not work)