Naam Ya Chile Paste

• 12 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded
• 5 dried hot chiles, such as Chinese or cayenne, stems and seeds discarded
• Boiling water
• 1/4 cup chopped fresh lemongrass, white bulb only (See Note)
• 5 quarter-size slices of peeled fresh galangal, finely chopped (See Note)
• 1 teaspoon black peppercorns, crushed
• 5 small shallots, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon turmeric
• 1 tablespoon minced lime zest
• 1 tablespoon shrimp paste (See Note)

1. In a large bowl, cover all the chiles with boiling water and let soak until softened, about 20 minutes.
2. Drain and coarsely chop the chiles.
3. In a mortar or mini-processor, grind the lemongrass, galangal and peppercorns to a paste.
4. Work in the shallots, garlic, salt, turmeric and lime zest.
5. Add the soaked chiles and pound to a puree.
6. Stir in the shrimp paste.

semihot chiles, hot chiles, boiling water, fresh lemongrass, quarter, black peppercorns, shallots, garlic, kosher salt, turmeric, lime zest, shrimp

Taken from www.foodandwine.com/recipes/naam-ya-chile-paste (may not work)