Nam Prik Panaeng (Panaeng Curry Paste)

• 12 small dried red chili peppers
• 2 stalks lemongrass, thinly sliced
• 2 large shallots, thinly sliced
• 4 garlic cloves, chopped
• 2 teaspoons coriander seeds
• 1 teaspoon salt
• 2 teaspoons minced fresh or frozen galangal
• 1 teaspoon shrimp paste
• 1 -2 tablespoon water

1. Soak chilis in warm water to cover about 1 hour or until just softened.
2. Drain and discard water.
3. In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth.
4. Gradually add 1 to 2 tablespoons water to assist in the blending.
5. The paste should be smooth but not wet.
6. Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months.

red chili peppers, stalks lemongrass, shallots, garlic, coriander seeds, salt, shrimp paste, water

Taken from www.food.com/recipe/nam-prik-panaeng-panaeng-curry-paste-137993 (may not work)