Red Curry Paste

• 13 each hot chili peppers dried
• 2 tablespoons shallots chopped
• 4 tablespoons garlic chopped
• 1 tablespoon galangal root chopped
• 2 tablespoons lemongrass chopped
• 2 teaspoons kaffir lime rind chopped
• 1 tablespoon coriander root chopped
• 20 each peppercorns
• 1 teaspoon shrimp paste
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds

1. Soak dried chilies in hot water for 15 minutes and deseed.
2. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
4. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.

hot chili peppers, shallots, garlic, galangal root, lime rind, coriander root, peppercorns, shrimp paste, coriander seeds, cumin seeds

Taken from recipeland.com/recipe/v/red-curry-paste-34195 (may not work)