Panang Curry Paste

• 2 dried chiles de arbol, stemmed
• 2 dried guajillo chiles, stemmed
• 2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
• 3 tablespoons roasted peanuts
• 2 chopped peeled fresh (or frozen, thawed) galangal
• 6 fresh or frozen kaffir lime leaves, finely chopped
• 1 large shallot, chopped
• 4 garlic cloves, chopped
• 2 fresh serrano chiles, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoons freshly ground pepper

1. Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD:

uerbol, guajillo chiles, lemongrass stalks, peanuts, galangal, lime, shallot, garlic, serrano chiles, kosher salt, ground cumin, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/panang-curry-paste-367765 (may not work)