Thai Red Curry Paste

• 20 small dried red hot chiles, seeded and chopped
• 2 stalks lemongrass, tender inner bulb from the bottom 5 inches, finely chopped
• 2 tablespoons finely chopped cilantro (leaves, stems, and roots, if attached)
• One 2-inch piece fresh galangal or ginger, peeled and finely chopped
• 6 garlic cloves, smashed
• 1 tablespoon shrimp paste
• 2 kaffir lime leaves, finely chopped
• Zest of 1 lime, removed in strips with a peeler
• 1 tablespoon ground coriander
• 1 tablespoon sweet paprika
• 2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon freshly ground white pepper
• 2 tablespoons peanut or other mild-flavored vegetable oil
• 2 tablespoons water

1. In a mortar using a pestle or in a food processor, combine all the ingredients except the oil and water and pound or process until coarsely pureed.
2. Add the oil and pound or process until a fairly smooth paste forms.
3. Add the water 1 tablespoon at a time if the paste is too dry to process.
4. Will keep, tightly covered, in the refrigerator for up to 2 weeks.

red hot chiles, stalks lemongrass, cilantro, fresh galangal, garlic, shrimp paste, lime, lime, ground coriander, sweet paprika, salt, ground cumin, freshly ground white pepper, peanut, water

Taken from www.cookstr.com/recipes/thai-red-curry-paste (may not work)