Penang Curry Paste Recipe

• 5 large red dried chilies
• 1/2 teaspoon sea salt (or kosher)
• 1/2 cup shallots, chopped
• 5 cloves garlic, chopped
• 1-inch piece of galangal, finely chopped
• 1 lemongrass stalk, the bottom 7 inches thinly sliced
• 1 lemongrass stalk, the bottom 7 inches thinly sliced
• 3 tablespoon cilantro roots, or 10 cilantro stalks
• 1/2 teaspoon ground white pepper
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 2 tablespoons roasted peanuts, or 3 tablespoons peanut butter
• 1 tablespoon shrimp paste

1. Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.
2. Place all of the ingredients in a blender or a food processor. Puree, adding a few tablespoons of water if needed to get the mixture properly blended. Pause to push down the ingredients with a spatula. Use immediately or freeze in plastic bags.

red dried chilies, salt, shallots, garlic, stalk, stalk, cilantro roots, ground white pepper, coriander, cumin, peanuts, shrimp paste

Taken from www.seriouseats.com/recipes/2009/11/penang-curry-paste.html (may not work)